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Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons

Kathryn Hill
  • minutes
  • Serves 4

INGREDIENTS

2

lbs Chicken thighs, boneless skinless

1 9 ounce package

Artichoke hearts, frozen

4 cloves

Garlic

1 tsp

Ginger, fresh

1

Preserved lemon

1 tsp

Black pepper, ground

1/4 tsp

Cloves, whole

1 tsp

Paprika, sweet or hot

1/2 tsp

Red pepper flakes

1

large pinch Saffron

4 tbsp

Olive oil, extra-virgin

1 tsp

Cumin