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Braised Chicken With Artichokes and Olives

Rebecca Katz
  • minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs (about 11/2 pounds), organic boneless skinless

8

Artichoke hearts, frozen or jarred

1

Bay leaf

1 cup

Chickpeas, canned

1/2 tsp

Coriander, ground

3 cloves

Garlic

2 tsp

Lemon, zest

2 tbsp

Mint or cilantro, fresh

1

Yellow onion

2 cups

Chicken broth, organic homemade or store-bought

1/2 cup

Green olives, pitted

3 tbsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

1

Cinnamon stick

1

Generous pinch Red pepper flakes

1

Sea salt

1 tsp

Turmeric

3 tbsp

Olive oil, extra-virgin

1/2 tsp

Cumin, ground