Braised Chicken with Artichokes and Olives Recipe

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Braised Chicken with Artichokes and Olives
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Ingredients
19
Count
Nutrition
3021
Calories
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Ingredients:

Directions:

  1. Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.
  2. Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.
  3. Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.
  4. Cook's Note: The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.Variation: This dish would work well using a firm white fish, such as 1 pound halibut, cut into 4 ounces pieces, in place of the chicken. Begin the recipe by sautéing the onion. Proceed as directed, but substitute vegetable broth, homemade or store-bought, for the chicken broth. Add the fish during the last 5 minutes of cooking.Who Knew? Digestion begins long before you put food in your mouth. According to nutrition expert Kathie Madonna Swift, MS, RD, LDN, our other senses, notably smell and sight, can jump-start the production of saliva and enzymes that promote better digestion. This so-called cephalic digestion—cephalic being Greek for in the head —explains why the appearance and aroma of food goes beyond mere aesthetics. According to Swift, attractive presentation, pleasing odors, and a relaxed mood improve digestion. So do yourself a favor and set the table with attractive dinnerware and light a candle or two.
  5. PER SERVING: Calories: 395; Total Fat: 21.5 g (5 g saturated, 12 g monounsaturated); Carbohydrates: 16 g; Protein: 33.5 g; Fiber: 3.5 g; Sodium: 498 mg Nutritional analysis provided by The Longevity Kitchen
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3020.78 Kcal (12647 kJ)
Calories from fat 2650.9 Kcal
% Daily Value*
Total Fat 294.54g 453%
Cholesterol 654.02mg 218%
Sodium 1360.48mg 57%
Potassium 1044.67mg 22%
Total Carbs 26.17g 9%
Sugars 0.69g 3%
Dietary Fiber 2.47g 10%
Protein 67.25g 135%
Vitamin C 16.8mg 28%
Vitamin A 0.4mg 12%
Iron 45.5mg 253%
Calcium 117.8mg 12%
Amount Per 100 g
Calories 338.52 Kcal (1417 kJ)
Calories from fat 297.07 Kcal
% Daily Value*
Total Fat 33.01g 453%
Cholesterol 73.29mg 218%
Sodium 152.46mg 57%
Potassium 117.07mg 22%
Total Carbs 2.93g 9%
Sugars 0.08g 3%
Dietary Fiber 0.28g 10%
Protein 7.54g 135%
Vitamin C 1.9mg 28%
Iron 5.1mg 253%
Calcium 13.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.5
    Points
  • 85
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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