Lemony Chicken Thighs
Clinton Kelly's Chicken and Artichoke Tagine
- 6 Artichokes
- 1 Lemon
- 2 pounds Chicken Thighs (skinless; bone-in)
- 1 large Yellow Onion (medium dice)
- 4 Garlic cloves (chopped)
- 1 cup White Wine
- 1 1/2 cups Chicken Stock (plus more if necessary)
- 1 cup pitted Green Olives
- 1/2 cup Parsley (plus more for garnish)
- 1/2 cup Mint (plus more for garnish)
- 1 Lemon (sliced into half moons)
- Cooked Rice (for serving)
- Olive Oil
- Salt and Pepper
- Fill a large bowl with cold water and squeeze the juice of 1 lemon into the water. Drop the lemon in the bowl.
- Working with one artichoke at a time, peel back the leaves until you reach pale yellow leaves. Cut the tips of the artichoke off, removing any green. Trim the stem to about 1/2 to 1-inch and then peel the stem, with either a pairing knife or peeler. Remove any tough outer skin. Cut the artichoke in half and scoop out the fuzzy choke with a spoon. Dip a side towel in the acidulated water and then place on top of the artichokes. This will keep them submerged in the water so they don't turn black.
- Next, place a heavy bottomed pot over medium high heat. Season the chicken thighs with salt and pepper. Add 2 to 3 tablespoons of olive oil to the pan and then add the chicken, working in batches if necessary. Brown on each side until golden, about 4 to 5 minutes per side. Remove the chicken from the pan and set aside.
- Add 1 to 2 tablespoons of olive oil to the pan and add the onion. Season with salt and pepper and cook for 5 minutes, or until translucent. Add the garlic and cook for 30 seconds longer. Deglaze with the white wine, scraping up any brown bits. Add the chicken stock.
- Add the chicken back to the pot. Drain the artichokes, discarding the water, and add them to the pot. Bring to a boil and reduce to a simmer. Cover with a lid and cook gently for about 15 to 20 minutes.
- Remove the lid and add the olives, lemons and herbs and cook for 5 to 10 minutes, or until the sauce is thickened. Adjust seasoning to taste. Serve over rice, garnished with more chopped parsley and mint.
- Helpful Tips:
1. Using a serrated knife, cut the top ¾ off of the artichokes. Save the tops of the artichokes for composting! Cut about 1 inch off the bottom of the stem, and tear off the hardy leaves. Using a paring knife, trim the outer layers and down the stem. Use a spoon to scoop out the choke, that’s the fuzzy part in the center!
2. To keep cleaned artichokes from discoloring, drop them in lemon water and cover with a clean towel to keep them submerged.
3. Use frozen artichoke hearts as a quick easy alternative! If using frozen artichokes, add them at the end of the cooking process.
4. Serve this dish on it’s own or over couscous or rice!