LEMONY CHICKEN THIGHS WITH ARTICHOKES AND OLIVES

This was the first meal I cooked the day after we arrived from a wonderful trip to Lake Tahoe. Got together with stepson and soon-to-be daughter-in-law, went skiing, and relaxed. Celebrated both our wedding anniversary and my Birthday: one more revolution around the sun successfully completed by yours truly. We landed late and arrived home around 1am. Next day brought that daze that often happens after trips. So I wanted something simple to put together, but with a hint of celebration, because nothing beats having a home to come back to. When so many in our world are denied such basic right, forced to leave it all behind or face certain death.

LEMONY CHICKEN THIGHS WITH ARTICHOKE HEARTS AND OLIVES
(adapted from many sources)

8 chicken thighs, bone-in, skin-on
juice and zest of one lemon
1 tsp turmeric
1 tsp ground ginger
1 tsp Rose Harissa (I used this one)
1 tsp salt
1/4 cup olive oil
1/4 cup vermouth
frozen artichoke hearts, amount to taste
pitted green olives, amount to taste
1 tablespoon capers

Make a marinade with the olive oil, lemon juice and zest, vermouth and spices. Whisk well or add to a small processor to emulsify. Add to the chicken pieces and leave it in the fridge for a few hours, if you have the time.

Heat oven to 350F. Place the chicken pieces, skin-side down on a large baking pan. Pour the marinade over. Add the artichoke hearts, olives and capers all around. Season lightly the meat with salt. Cover with foil and bake for 50 minutes.

Remove the foil, turn the pieces over, to have the skin-side up. Bake for 20 more minutes at the same temperature, then increase to 420F and bake until the skin is golden brown.

Serve with your favorite side dish.

ENJOY!

to print the recipe, click here

Comments: My main advice is to load it with frozen artichoke hearts, keep in mind there is no need to thaw them. They will shrink considerably, so don’t be afraid to pack the baking dish to the limit. The liquid that forms during baking is absolutely delicious. If you don’t have vermouth, use any dry white wine, or if you prefer, some chicken stock, but the acidity of the wine helps to brighten up the flavors. If you don’t have rose harissa powder, use any hot condiment you like (smoked paprika, a little Sriracha or Gochujang).

We enjoyed it with green beans and almonds, but some white rice or couscous would go well too. Apparently it is considered rude to keep going back to the dish and mindlessly pick all the artichoke hearts until there is none left. I don’t know who makes these rules, but clearly “I” was not consulted.

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6 thoughts on “LEMONY CHICKEN THIGHS WITH ARTICHOKES AND OLIVES

  1. Chicken thighs can usually be found in the fridge and new recipes to delight one’s palate are always welcome ! Olives have entered the arena before . . . do not remember using artichokes – cannot wait to try !

    Liked by 1 person

    • I am always searching for ways to use the frozen artichoke hearts – of all tasks in the kitchen, the one I hate the most is dealing with fresh artichokes. The husband is the one who cooks them, I just cannot bring myself to

      Liked by 1 person

  2. Sally, Even though I’ve been following along, I’ve always had trouble leaving comments on your blog. With WordPress help, hopefully that has been resolved. Would you be so kind to let me know if this went through. This sounds like a recipe both my husband and I would really enjoy.

    Liked by 1 person

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