Picture to come?

Inspired by this recipe. Next time I’ll try more chickpeas. Could be good with couscous. I think this could be good without the meat.  Turns out a good way to make canned chickpeas taste good is to cook them again.

Braised Chicken, Artichokes and Chickpeas

Serves 4
Total time: 1.5 hours


Olive oil
Chicken pieces (I used 2 legs and 2 thighs)
Juice of 1 lemon
6 baby artichokes
4 cloves garlic, sliced
1 Tbsp dijon mustard
1/2 c dry sherry
1 c chicken broth or water, plus more as needed
1 can chickpeas, drained and rinsed
1-2 Tbsp capers
1/2 preserved lemon
Salt and pepper

Heat a bit of olive oil in a large pan over medium. Season chicken with salt and pepper. Cook until lightly browned on both sides.

Meanwhile, fill a bowl with water and add juice of 1/2 a lemon. Trim the artichokes. Remove tough outer leaves, leaving only light green ones. Peel and trim stem. Cut off the top 1/3 of the artichoke. Quarter and add to lemon water.

When chicken is browned, remove to a plate. Add garlic and cook for a minute. Add mustard, sherry and water. Return chicken to pan, simmer for 20 minutes. Add more water/broth as needed. Drain the artichokes and add to the pan along with chickpeas, capers and preserved lemon. Simmer until chicken and artichokes are done. Add juice of other 1/2 lemon, taste for seasoning, adding more lemon or salt as needed.

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