Braised Chicken With Artichokes and Olives
Braised Chicken With Artichokes and Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat the chicken dry and season salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat the chicken dry and season salt and pepper.
Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat.
Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side.
Transfer to a plate.
Decrease the heat to medium.
Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes.
Add the garlic and sauté for 1 minute.
Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute.
Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot.
Stir in a pinch of salt and cook until the liquid is reduced by half.
Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice.
Decrease the heat to medium-low, cover, and simmer for 15 minutes.
Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine.
Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes.
Stir in the remaining tablespoon of lemon juice.
Taste; you may want to add another squeeze of lemon juice or pinch of salt.
Garnish with the mint.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.