chicken with artichokes and olives
- 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.
Recipe by So Chic Life at https://sochiclife.com/chicken-with-artichokes-and-olives/
3.5.3229