Braised Chicken Recipe with Artichokes and Olives

Artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew.


| September 2013



Braised Chicken with Artichokes and Olives

Olives and artichokes add flavor and nutrition to this Braised Chicken recipe.

Photo By Leo Gong

The Longevity Kitchen (Ten Speed Press, 2013) is a practical and flavor-packed guide to promoting longer life with the food you eat. Author Rebecca Katz explains the health benefits of the main ingredient as well as menu plans for specific health issues. This braised chicken recipe with artichokes and olives was taken from chapter 7, “Protein-Building Foods.”

You can purchase this book in the Mother Earth Living store: The Longevity Kitchen.

I didn’t think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew seasoned with a potpourri of heady and healthy spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over a brown rice pilaf.

Braised Chicken Recipe with Artichokes and Olives

• 8 organic boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed of excess fat
• Sea salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 3 cloves garlic, thinly sliced
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Generous pinch red pepper flakes
• 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 2 cups organic chicken broth, homemade or store-bought
• 2 teaspoons grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
• 8 thawed frozen or jarred artichoke hearts (see note), quartered
• 1/2 cup pitted green olives, such as picholine or manzanilla
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh mint or cilantro

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.





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