Braised Chicken, Olive and Artichokes

PREP TIME: 20 minutes
COOK TIME: 30 minutes

2 lbs boneless, skinless chicken thighs (about 8), trimmed of excess fat
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 yellow onion, medium dice
3 cloves garlic, peeled and thinly sliced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 generous pinch red chili flakes
1 cinnamon stick or 1/4 teaspoon cinnamon
1 bay leaf
2 cups Chicken MMB 2.0, or prepared organic chicken stock
1 cup chickpeas, rinsed and spritzed with lemon juice and a pinch of salt
8 artichoke hearts, cut into quarters
1/2 cup small pitted green olives, such as picholine or manzanilla
2 teaspoons lemon zest
3 tablespoons lemon juice, divided
2 tablespoons chopped mint or cilantro

Pat the chicken dry and season each piece with salt and pepper. Heat the olive oil in a 6-quart Dutch oven or heavy bottom pot over medium-high heat. Working in two batches, brown the chicken well all over, about 3 minutes per side. Transfer the cooked chicken onto a plate or bowl and reserve.

Reduce the heat to medium, add the onions and a pinch of salt and saute for 5 minutes until they are soft and slightly golden. Add the garlic and saute for 1 minute more. Add the turmeric, cumin, coriander, red chili flakes, cinnamon stick and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Deglaze the pan with 1/4 cup of stock, add another pinch of salt and allow the liquid to reduce to half. Add the remaining stock, 2 tablespoons lemon juice and zest. Cover and simmer over-medium low heat for 15 minutes. Return the chicken to the pot. Carefully stir in the chickpeas, artichokes and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally until the chicken has cooked through, about 5 minutes. Stir in the remaining lemon juice. Taste. You may need another squeeze of lemon or a pinch of salt. Serve in a bowl over saffron quinoa or basmati rice and top with cilantro and mint.

Cook Note: Artichokes hearts can be used fresh, frozen and thawed, or right from the jar. Rinse them all well. The stew can be prepared and stored in the refrigerator for up to 3 days. Reheat gently over a medium-low heat, and add a little extra water if the stew seems too thick.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright ©2013 by Rebecca Katz with Mat Edelson, Ten Speed Press