With Spring comes the bounty of artichokes. I love artichokes!! Besides being delicious and providing a unique flavor to recipes, they are also quite healthy for you.
Artichokes are high in antioxidants and anti-inflammatory phytochemicals. They’re a great source of fiber and help stimulate bile production, which improves digestion and nutrient absorption. They also happen to contain the compound silymarin (more commonly found in milk thistle), which helps to protect the liver.
Now admittedly you don’t need fresh artichokes for this recipe. It actually calls for the hearts only, so you could totally use jarred artichoke hearts for this.
Besides artichokes it also combines a delicious blend of lemon and anti-inflammatory spices with olives and chickpeas. You really must give it a try. It’s a favorite in our house and never disappoints with dinner guests.
Artichoke and Olive Braised Chicken
Recipe adapted from: The Longevity Kitchen by Rebecca Katz
- 8 boneless, skinless chicken thighs (it works with bone-in thighs too)
- 1 medium yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 large Meyer lemon; grated for lemon zest & juiced
- 1 small jar or can of chickpeas, drained and rinsed
- 8 artichoke hearts, quartered
- 1 cup green olives
- 2 cups chicken broth or bone broth
- 3 Tbsp olive oil
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1 bay leaf
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Step 1: Heat the olive oil in a dutch oven over medium-high heat. Add the chicken, working in batches if needed, and cook until well browned on each side. Transfer to a plate.
Step 2: Decrease the heat to medium and add the onion saute until translucent; about 5 minutes. Add the garlic and saute for 1 minute. Add all the spices and the bay leaf and cook another minute, stirring constantly.
Step 3: Pour in 1/4 cup of the broth to de-glaze the pot; stir until the liquid is reduced then add the remaining broth plus the lemon zest and 2 Tbsp of the lemon juice. Decrease the heat to medium-low, cover, and simmer for ~15 minutes.
Step 4: Add the chicken, chickpeas, artichoke hearts, and olives. Stir gently to combine. Increase heat to medium-high and simmer uncovered about 5 more minutes. Stir in the remaining lemon juice and serve.
We enjoy this recipe with a green salad and a side of cauliflower sprinkled with curry and sauteed in grass-fed butter or coconut oil.
I hope you love it as much as we do. Give it a try and let me know what you think?!