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Braised Chicken with Artichokes and Olives


Braised Chicken with Artichokes and Olives Recipe

Ingredients:
  • 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Generous pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups organic chicken broth, homemade (page 56) or store-bought
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
  • 8 thawed frozen or jarred artichoke hearts (see note), quartered
  • 1/2 cup pitted green olives, such as picholine or manzanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons chopped fresh mint or cilantro
Directions:
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