Chicken Thighs with Lemon, Olives, and Artichokes

This tangy recipe uses both lemon rind and juice. Be sure to zest the lemon before cutting and juicing it.

Yield: 6 servings (serving size: 2 chicken thighs, 2/3 cup artichoke mixture, and 1/2 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 429
  • Fat: 15.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 35.4g
  • Carbohydrate: 39.6g
  • Fiber: 9.2g
  • Cholesterol: 115mg
  • Iron: 4mg
  • Sodium: 810mg
  • Calcium: 104mg

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

Preparation

  1. 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. 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. 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. 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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