Braised Chicken with Artichokes and Olives | Remedies and Recipes

Ingredients

• 8 organic boneless, skinless chicken thighs (about 11/2 lbs), trimmed of excess fat
• Sea salt
• Freshly ground black pepper
• 3 Tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 3 cloves garlic, thinly sliced
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Generous pinch red pepper flakes
• 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 2 c organic chicken broth, homemade (page 56) or store-bought
• 2 tsp grated lemon zest
• 3 Tbsp freshly squeezed lemon juice
• 1 c canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
• 8 thawed frozen or jarred artichoke hearts (see note), quartered
• 1/2 c pitted green olives, such as picholine or manzanilla
• 2 Tbsp chopped fresh mint or cilantro