Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Joanne Weir
Recipe by Cooking Light May 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

429 calories; fat 15.2g; saturated fat 2.7g; mono fat 8.7g; poly fat 2.6g; protein 35.4g; carbohydrates 39.6g; fiber 9.2g; cholesterol 115mg; iron 4mg; sodium 810mg; calcium 104mg.
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