Chicken Thighs with Lemon, Olives, and Artichokes

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.

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.

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.

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

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.

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.

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.