Fall seems to call for cozy evenings and hearty dinners, like this one. Roasting has replaced grilling and eating indoors (perhaps, with a fire roaring in the fireplace) has replaced the “al fresco” meals of summertime.
This simple and healthy chicken dish has several ingredients that I love to cook with – lemon, artichokes and green olives. I like to serve this with brown rice with some steamed broccoli and cauliflower. The ingredients create a sauce that’s full of flavor and, when spooned over the rice and veggies, it brightens up the entire meal.
Give this one a try and please be sure to report back with a comment or photo.
Chicken with Artichokes and Olives
2 tsp. ground turmeric
2 tsp. granulated garlic
1 tsp. cumin
1 tsp. ground coriander
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 (12 ounce) bag of frozen artichoke hearts, defrosted
1 cup of pitted olives (mix of green and kalamata olives)
½ cup of olive brine (from the olives, above)
4 bone-in chicken thighs (Note: I leave the skin on and remove it before I eat the chicken but, if you prefer, you may remove the skin prior to cooking)
Preheat the oven to 425 degrees.
In a small bowl, combine the turmeric, garlic, cumin, coriander, salt and pepper. Set aside.
In an oven safe skillet or dutch oven, over medium high heat, place 1 Tbsp. butter and 1 Tbsp. extra virgin olive oil and heat until butter melts. Add artichoke hearts, olives and olive brine to the pan and saute for a couple of minutes.
Place the chicken thighs on top of the artichokes and olives and sprinkle the chicken with the spice mixture, coating the chicken well. Sprinkle the remaining spice mixture over the artichokes and olives. Divide the remaining tablespoon of butter into 4 small pieces and top each piece of chicken with a piece of the butter.
Cut the lemon in half and slice one half into rounds. Place the rounds in the pan, among the artichokes and olives. Juice the other half of the lemon and pour the juice over the entire pan.
Remove the skillet from the stovetop and place in the oven. Bake, covered, for 20 minutes. Remove the cover and turn the chicken thighs. Bake for another 20 minutes (uncovered). Turn the chicken thighs one last time and continue baking for another 15 minutes or until the chicken is nicely browned and the internal temperature is 165 degrees.
Serve chicken with a scoop of the artichoke and olive mixture on top.