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Chicken with Artichokes and Olives

Sunday, 09 March 2014 03:49  by Emily S.

March is the beginning of artichoke season, making this Mediterranean-inspired recipe ideal for spring. Packed full of healthy herbs and spices, this recipe is as nutritious as it is flavorful. It’s a quick and easy dinner that is perfect for a fun dinner party or a romantic date night.


  • 4 tablespoons ghee or unsalted butter, divided
  • 4 cups frozen or canned artichoke hearts, defrosted/drained
  • 1 cup pitted olives (mix of green and kalamata)
  • ½ cup olive brine (from olives above)
  • 8 bone-in, skin-on chicken thighs
  • 2 teaspoons ground turmeric
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon sea salt, or more to taste
  • ¼ teaspoon black pepper, or more to taste
  • 1 lemon
  • 1 teaspoon red chili flakes (optional; omit for nightshade free)


  1. Preheat the oven to 425 degree Fahrenheit.
  2. Grease a large oven-safe casserole dish or clay pot with 2 tablespoons of the ghee or butter.
  3. Place the artichoke hearts, olives and brine in the pan.
  4. Place the chicken thighs on top.
  5. In small mixing bowl, combine the turmeric, granulated garlic, cumin, coriander, salt and pepper.
  6. Sprinkle enough of the spice blend over the chicken to coat the skin well, then distribute the rest over the artichoke hearts and olives.
  7. Top each chicken thigh with a small dollop of ghee or butter- about ¾ teaspoon.
  8. Cut half of the lemon into thin rounds and place them around the pan; squeeze the other half over the entire pan.
  9. If you’re using red chili flakes, sprinkle now.
  10. Bake for 20 minutes, covered.
  11. Then remove the lid and bake for another 15 – 20 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  12. Serve and enjoy!

Serves 4

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