A few months ago I took the 21 Day Sugar Detox and fell in love with the program, cookbooks and endless recipes. Chicken with Artichokes and Olives provided in the “official 21 Day Sugar Detox Program Guide” (page 110) had been on my to-do list for several months and I finally gave it go.
Many of my friends say the number one reason they won’t try a recipe is because of the amount of ingredients. Any more than two or three it’s too much hassle.
At first glance the Chicken with Artichokes and Olives seemed somewhat time consuming but once I got going it was super easy and delicious! Reminded me of Chicken tikka masala but so much faster. If you love Indian food this will be right up your alley.
I combined all the spices together in a small bowl to create a rub for the chicken – cumin, garlic, coriander, turmeric, salt and pepper. After greasing the baking dish with coconut oil, the canned artichokes with the brine and kalamata olives were placed down followed by the chicken breasts.
The recipes calls for chicken thighs, however I was out and this was the only option. I cut the breasts in half so it would cook faster. The spices were sprinkled on top and bottom of the chicken, followed by a small dollop of coconut oil. Next time I may try bacon grease to give the dish more flavor.
Lemon slices were added to the pan along with the juice from half the same lemon. I covered with aluminum foil baking for 20 minutes. The foil was removed and the dish continued to bake another 15-20 minutes. The breast was a little dry so next time I may cook less.
It all depends on your oven so play around with it.
Chicken with Artichokes and Olives from the 21 Day Sugar Detox Cookbook turned out perfectly. We had enough for leftovers the following night and it was even better. Serve with Couscous or Cauliflower Rice and any green vegetable.
I served with roasted fennel the first night and roasted broccoli the second.
Bon Appétit!
To learn more about about my experience check out I’m Taking the 21 Day Sugar Detox Challenge.
- 4 tablespoons coconut oil, ghee or unsalted butter
- 1 can artichoke hearts (recipe called for 4 cups frozen or canned)
- 1 cup pitted olives (mix of green and kalamata)
- brine from canned artichokes (recipe called for ½ cup olive brine from above olives)
- 3 chicken breasts (8 bone-in, skin-on chicken thighs)
- 2 teaspoons ground tumeric
- 2 teaspoons granulated garlic
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 lemon
- 1 teaspoon red pepper flakes (optional; omit for nightshade free)
- Preheat oven to 425 F.
- Grease large oven-safe casserole dish or clay pot with 2 tablespoons of coconut oil, ghee or butter.
- Place artichoke hearts (with brine) and olives in pan.
- Add chicken on top.
- In small bowl combine turmeric, garlic, cumin, coriander, salt and pepper.
- Sprinkle enough of spice blend over to chicken to coat well on both sides, distribute the rest over artichokes and olives.
- Top each piece of chicken with a small dollop of oil, ghee or butter.
- Cut half of a lemon into thin rounds and place around pan; squeeze the juice from the other half over the entire pan.
- Sprinkle with chili flakes (optional)
- Bake covered for 20 minutes, remove lid or foil and bake for another 15- 20 minutes. Internal temperature of chicken should be 165 F.
Want more healthy chicken recipes?
I’ve registered as an affiliate for the 21DSD and this post contain links. If you decide to learn more and click on these links and potentially order the program, I will receive a small commission. This nominal fund will go toward purchasing organic vegetables. So thanks for your support!
