Chicken Thighs with Lemon, Olives, and Artichokes

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This tangy recipe uses both lemon rind and juice. Be sure to zest the lemon before cutting and juicing it.
6 servings (serving size: 2 chicken thighs, 2/3 cup artichoke mixture, and 1/2 cup couscous)

Ingredients

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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

Preparation

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.

Created date

April 2009

Nutritional Information

Calories 429
Fat 15.2 g
Satfat 2.7 g
Monofat 8.7 g
Polyfat 2.6 g
Protein 35.4 g
Carbohydrate 39.6 g
Fiber 9.2 g
Cholesterol 115 mg
Iron 4 mg
Sodium 810 mg
Calcium 104 mg