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Tangy Roasted Chicken Thighs With Artichoke Panzanella Recipe

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Tangy Roasted Chicken Thighs With Artichoke Panzanella
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Ingredients
19
Count
Nutrition
1910
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a mini food processor, pulse the garlic and ginger until chopped; add the paprika, cayenne and 1/3 cup of the lemon juice and process until smooth & transfer to a bowl.
  2. Add the chicken, cilantro, scallion and 2 tablespoons each of the olive oil and parsley; toss, cover and refrigerate for 3 hours.
  3. Meanwhile, heat a grill pan.
  4. Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper.
  5. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes, let cool slightly, then tear into bite-size pieces.
  6. Preheat the broiler.
  7. In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper.
  8. Broil the tomatoes for 7 minutes, until they begin to burst.
  9. Using a spoon, lightly mash the tomatoes to release some of their juices.
  10. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
  11. Preheat the oven to 375°F
  12. Remove the chicken thighs from the marinade and pat dry.
  13. In a very large skillet, heat the canola oil.
  14. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down.
  15. Cook over moderately high heat until browned, about 4 minutes.
  16. Turn the chicken, pour the chicken stock into the skillet and bring to a boil.
  17. Transfer the skillet to the oven.
  18. Roast the chicken for 15 minutes, until cooked through.
  19. Spoon 1/4 cup of the pan drippings from the skillet over the bread mixture.
  20. In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice.
  21. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes.
  22. Remove from the heat.
  23. Pour the dressing over the bread salad and toss well.
  24. Season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1910.22 Kcal (7998 kJ)
Calories from fat 1557.6 Kcal
% Daily Value*
Total Fat 173.07g 266%
Cholesterol 329.16mg 110%
Sodium 599.95mg 25%
Potassium 698.36mg 15%
Total Carbs 52.13g 17%
Sugars 9.03g 36%
Dietary Fiber 4.27g 17%
Protein 39.88g 80%
Vitamin C 28.8mg 48%
Iron 1.5mg 8%
Calcium 96.6mg 10%
Amount Per 100 g
Calories 333.3 Kcal (1395 kJ)
Calories from fat 271.77 Kcal
% Daily Value*
Total Fat 30.2g 266%
Cholesterol 57.43mg 110%
Sodium 104.68mg 25%
Potassium 121.85mg 15%
Total Carbs 9.1g 17%
Sugars 1.58g 36%
Dietary Fiber 0.74g 17%
Protein 6.96g 80%
Vitamin C 5mg 48%
Iron 0.3mg 8%
Calcium 16.9mg 10%

* 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

  • 51.8
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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