Chicken Thighs with Lemon, Olives, and Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This tangy recipe uses both lemon rind and juice. Be sure to zest the lemon before cutting and juicing it. 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 |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs to pan; sauté 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.
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