chicken with artichokes and olives
 
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 425 F.
  2. Grease large oven-safe casserole dish or clay pot with 2 tablespoons of coconut oil, ghee or butter.
  3. Place artichoke hearts (with brine) and olives in pan.
  4. Add chicken on top.
  5. In small bowl combine turmeric, garlic, cumin, coriander, salt and pepper.
  6. Sprinkle enough of spice blend over to chicken to coat well on both sides, distribute the rest over artichokes and olives.
  7. Top each piece of chicken with a small dollop of oil, ghee or butter.
  8. Cut half of a lemon into thin rounds and place around pan; squeeze the juice from the other half over the entire pan.
  9. Sprinkle with chili flakes (optional)
  10. Bake covered for 20 minutes, remove lid or foil and bake for another 15- 20 minutes. Internal temperature of chicken should be 165 F.
Recipe by So Chic Life at https://sochiclife.com/chicken-with-artichokes-and-olives/