Chicken Thighs with Lemon, Olives, and Artichokes

7 Reviews
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6 servings (serving size: 2 chicken thighs, 2/3 cup artichoke mixture, and 1/2 cup couscous)
By Joanne Weir
May 2009
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

A few changes needed

kellyt42
May 18, 2016
First & foremost, use chicken stock, not water, and less of it. And double the spices. If you do that, you'll have a flavorful dish. Also sauté the onion and garlic till they are translucent , then the spices for a sec, before adding liquid. These are basic essential steps and beats me why the directions don't include them.

veryslowcook's Review

Sheila65
March 19, 2012
We enjoyed this tangy dish. Served with whole wheat Israeli couscous. I used boneless skinless thighs and canned artichokes. I cooked the chicken 25 min after adding the water and then another 20 after adding the lemon juice, but I think that was too long. I probably could've stopped after 25 min & added the lemon juice early -- next time I'll check the chicken more closely and stop when it's done. I'm sure the dish would be super fancy with fresh artichokes but I'm just not up for the extra work or the expense.

kellyt42's Review

cpholston
December 05, 2009
Yummy Recipe, although I took a couple of liberties with it. Added 2 tablespoons of capers and thickened the sauce up with some corn starch prior to serving, which made it less runny and more saucy. We didn't have thighs so we used breasts and it was a little dry, although still tasty. We will be making it again, maybe adding some lemon slices to make it more lemony.

OrlandoFLRobin's Review

veryslowcook
November 24, 2009
For a quick weeknight meal, I made this with canned artichokes. Leftovers were even better.

Sheila65's Review

OrlandoFLRobin
August 16, 2009
Light and flavorful; the flavors melded well together. My husband and I thoroughly enjoyed this recipe and have already made it twice. Fortunately I have an extensive spice cabinet so did not need to buy anything special.

cpholston's Review

poesjenel
May 05, 2009
This recipe was very tasty and my husband and I both loved it. I cheated a bit and used a can of artichoke hearts (drained), which let me skip a couple of steps. I also used cilantro instead of parsley. Very tasty and definitely worth making again.

poesjenel's Review

EllenDeller
May 03, 2009
Bland, bland, bland. Time consuming recipe, many fine ingredients and expensive spices and it turned out very tasteless. I've never reviewed any recipe but wanted to steer people away from this one. I'm disappointed because there are so many other fine recipes to choose from.