Chicken Thighs With Lemon, Olives, And Artichokes Recipe

Name: Chicken Thighs With Lemon, Olives, And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 12 bone-in chicken thighs (about 3 pounds), skinned; 7 cups water, divided; 2 1/2 cups finely chopped onion; 1/4 cup chopped fresh flat-leaf parsley; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon saffron threads, crushed; 1/4 teaspoon freshly ground black pepper; 5 garlic cloves, minced; 10 tablespoon fresh lemon juice, divided; 12 baby artichokes; 2 teaspoons grated lemon rind; 3/4 cup kalamata olives, pitted; 6 cilantro sprigs (optional); 3 cups hot cooked couscous

Servings: persons

1 1/2 tablespoons olive oil
12 bone-in chicken thighs (about 3 pounds), skinned
7 cups water, divided
2 1/2 cups finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon freshly ground black pepper
5 garlic cloves, minced
10 tablespoon fresh lemon juice, divided
12 baby artichokes
2 teaspoons grated lemon rind
3/4 cup kalamata olives, pitted
6 cilantro sprigs (optional)
3 cups hot cooked couscous

1
Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs to pan; saute 4 minutes on each side or until browned. Add 3 cups water, onion, and next 7 ingredients (through garlic) to pan; bring to a boil. Reduce heat, and simmer 25 minutes.
2
Combine remaining 4 cups water and 1/4 cup juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.
3
Drain artichokes; pat dry. Add artichokes, remaining 6 tablespoons juice, and rind to chicken mixture. Cover and cook 20 minutes or until artichokes are tender. Remove chicken and artichokes with a slotted spoon.
4
Bring liquid to a boil; cook, uncovered, until reduced by half (about 15 minutes). Return chicken and artichokes to pan, and stir in kalamata olives. Reduce heat, and simmer 3 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired. Serve with couscous.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 12 bone-in chicken thighs (about 3 pounds), skinned, 7 cups water, divided, 2 1/2 cups finely chopped onion, and more.

Yes, Chicken Thighs With Lemon, Olives, And Artichokes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Thighs With Lemon, Olives, And Artichokes

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