Braised Chicken with Artichokes and Olives

Name: Braised Chicken with Artichokes and Olives
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

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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