Braised Chicken

2018-01-12

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Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken Braised Chicken

Recipe

Pat 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 saute until soft and slightly golden, about 5 minutes. Add the garlic and saute 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.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

  • Sodium