Add an elegant flair to the dinner table with this surprisingly easy chicken recipe.
Photo by Gwénaël Le Vot
SERVES 6
3 tablespoons olive oil
6 whole chicken legs, cut into thigh and drumstick (or chicken breasts cut in half)
Kosher salt
Fresh ground black pepper
2 large yellow onions, sliced
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoon ground turmeric
½ teaspoon crushed saffron threads (optional, or increase turmeric)
1½ cups chicken stock
1 cup halved green olives (preferably Castelvetrano)
2 tablespoons unsalted butter
1 tablespoon minced parsley
2 teaspoons minced cilantro
1 15-ounce jar artichoke hearts, quartered
1 lemon cut into slices
Heat oven to 350 F. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12–15 minutes. Transfer chicken to a plate.
Add onions to the pot; cook until golden, 10–12 minutes. Add spices (coriander, white pepper, ginger, turmeric and saffron); cook for 2 minutes. Return chicken to pot with stock and bring to a boil. Move pot to oven and bake, covered, until tender, 35–40 minutes. Stir in olives, butter, parsley, cilantro, artichoke hearts and lemons; cook for an additional 6 minutes. Serve over couscous, rice or mashed potatoes.
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