Chicken With Artichokes and Lemon
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2large lemons
- 8fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1½ cups frozen artichoke hearts)
- 6bone-in, skin-on chicken thighs (about 2 pounds total)
- Kosher salt and freshly ground pepper
- 2tablespoons olive oil
- 1medium yellow onion, diced
- 4garlic cloves, chopped
- 1tablespoon chopped fresh parsley, plus more to garnish
- ½teaspoon saffron
- ½teaspoon ground cinnamon
- 1½cups chicken broth, plus more if needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
590 calories; 38 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 40 grams protein; 1107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Step 2
Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird’s beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Step 3
Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Step 4
Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Step 5
Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Step 6
Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
Private Notes
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Cooking Notes
Colin
What does one do if using frozen artichokes? Thaw them first and then put in lemon water and proceed as directed? Or put them into skillet frozen...
Mirielle
To my knowledge, Moroccan Jews would use rice as do most Sephardic/Misrachi Jews. In fact, rice is becoming more acceptable during Passover since there have been responsa (religious rulings) in Israel that indicate that rice as well as beans (known as kniyot in Hebrew) are not one of the grains that were forbidden during Passover. In fact, in the Talmudic period, great rabbis in Babylon and Israel served rice at the seder. Thatis probably more than anyone needed to know.
Elle
Made this tonight for dinner and it was delicious! We used a can of artichoke hearts (because quarantine cooking out of the pantry). We also didn't have any saffron so substituted it with a tsp of turmeric. Came out perfectly!
Charles
Ms. Nathan said, "Moroccan Jews do not allow rice or couscous." What do they serve with this?
Chantal Brahmi Elofer
My family was from Casablanca and were legendary in the community for their elaborate holiday tables .This recipe in my family was cooked minus the browning of the chicken and the chicken broth .Instead add juice of one lemon , 3 cloves of garlic whole with the peel 1/4 cup of olive oil and simmer covered stove top on low heat until all the juices are absorbed and the chicken is golden brown .It takes a while results are worth the wait Hag Sameach
Jim
This recipe is close to one I do with thighs, potatoes, & baby artichoke hearts. I use frozen artichoke hearts & put them in the pan frozen. They cook nicely with a bit of char. I've done it with canned artichoke hearts, but they tend to cook to pieces fairly quickly while the frozen ones hold up much better. My spices are different so I'm looking forward to doing it this way.
Hilary
This is delicious! Made with Trader Joe frozen artichokes (straight from bag, not defrosted). Imagine even better with fresh chokes but a real keeper either way.
Liz
Yes, and it's a great addition. I made the recipe as written (using frozen artichoke hearts) and it was terrific. I wanted to change things around a little with the leftovers on Day 2, so I added some preserved lemon (the rind from about 1/2 a preserved lemon), as well as some olives, pine nuts, and raisins and it was even better. Go for it!
RB
Moroccan Jews come from the Sepharadic tradition which allows rice during passover, but not cous cous (made from wheat.) Ashkenazim, who have roots in Eastern Europe, avoid rice and many other grains.
SNK
Delicious! Used boneless thighs and oil packed artichokes - it's what I had. I cooked the chicken less time so it didn't dry out. Added a pinch of cayenne for a little heat. Served with rice. Looking forward to the leftovers for lunch!
Jane
If using jarred hearts, thinly slice half a lemon and add to the onion mix . No added lemon juice needed at the end, then. Add a can of rinsed chickpeas same time as artichokes
Alexa Weibel, Senior Staff Editor, NYT Cooking
This recipe is spectacular; the combination of schmaltz, cinnamon and saffron is sublime.
hz
This is fabulously tasty and the spices immediately evoke thoughts of Morocco - I added 1/4 chopped preserved lemon, doubled the garlic, and used boneless skinless thighs and a can of TJ artichoke hearts. Absolutely wonderful and easily doable on a work night! I served with a lemon dill rice and cucumber feta Kalamata olive salad.
Jim Katen
I made it the other night - it was great. However, I used fresh artichokes and 8 of them is *way* too many. After prepping them I had 32 good-sized heart quarters. Even with a 12" pan, the most that I could pack in there was 16. Of course, I used the others for other things, but 4 normal-sized artichokes are more than ample for this dish.
L Farhi
Not "kniyot" which means purchases, but "kitniyot" which means legumes, pulses.
Fiona
I agree with other commenters. I deglazed with a little white wine and then added the stock. I stuck the chicken thighs under the broiler to crisp the skin while reducing the stock. And I did use TJ’s frozen artichoke hearts. But overall a simply delicious meal. And for me, not Passover, but I love the flavors of Sephardic food.
LV
made with skinless boneless thighs bc that's what I had. also canned artichoke hearts were fine!
Bill in CT
Lovely recipe. Per Chef Pepin, I always start the seasoned thighs skin side down in a cold skillet, no oil needed…turn to high till sizzling then reduce heat to brown. In lieu of the covered simmer, I put the uncovered pan in in a 350 degree oven till thighs were done. About 20 min.
vicky
I substituted the saffron and cinnamon with a little ras al hanout spice mix. Outstanding!!
Kelly A
Cooked twice. First time, we enjoyed it that evening. Second time, made Friday, served Sunday. NO COMPARISON. Cooking ahead took dish to another level - the family thought it was a different recipe. FYI: used one bag of Trader Joe's frozen artichoke hearts; did not thaw, just tossed 'em in. When reducing the sauce, artichokes did not brown, but still delicious. Served with TJ's pearl couscous (also made ahead). Fantastic.
Deb
I followed directions - using frozen artichokes - exactly except for adding parsley at the end as I ran out. It’s quite bland. Not bad for a weekday but I expected more robust flavors. It was for my family and son’s friends who happened to stop by. I have a lemon tree so I added more lemon juice. Used frozen artichokes from Trader Joe’s which were fine. I kept looking to see what was missing. I may add olives when we reheat. Used tagliatelle noodles made of corn and rice as it’s Passover.
Pete
Frozen artichokes? They are flavorless compared to fresh. If you don't have time for fresh, order a pizza and do this dish when you have the time, energy and budget.
Amica
How would you do this with chicken breasts for those of us who have to mind our fats?
Corinne
If you can't find saffron (or don't want to pay for it) a mix of turmeric and smoked paprika gets you pretty close to the flavor profile. Great recipe--a Passover staple for our blended Jewish/Catholic family! Though certainly worth eating at any time of year.
karen
has anyone made this dish with boneless chicken breasts?
LESLYE YVONNE
any suggestions on reheating this dish?
Deborah
Made this with canned artichokes and turmeric instead of saffron. We added a roux at the end bc we like sauce, not broth. It was not bad for a weeknight, but nothing special. The turmeric-cinnamon combo is quite nice.
fred caminite
Made this for dinner tonight, while my wife was down with a cold. Used boneless skinless chicken thighs and artichokes in oil from a large Costco jar . Simple recipe, and it was flavorful enough for my wife to taste the cinnamon and saffron even with her cold. Adding this to the chicken rotation menu.
mj
Added 1/4 c Kalamata olives and the rind of 1/2 lemon, cut into four pieces. Definitely enhanced the flavor, think it would have been a bit more bland without !
EmilyG
Cut recipe in half to serve three, but kept the sauce proportions as in original; drizzled the extra over pearl couscous, and garnished with chopped preserved lemon. Huge hit for all three of us.
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