Kelli Foster of “the kitchn” calls this recipe her favorite of all time. Anytime I hear someone say that I need to pursue it! Her reasons include that it is easy, versatile, and so delicious. There are so many different flavors that will perfume your kitchen with warm enticing aromas.
Chicken thighs are tossed with artichoke hearts and lots of Mediterranean spices right in the baking dish. Half an hour later you have an unusual chicken dinner perfect to serve over couscous. Reader comments suggested adding Kalamata olives and raisins which I did and always will. The one ingredient that gave me pause was the preserved lemon; not among my pantry staples. Home Goods had a discounted jar of Preserved lemon paste (didn’t taste great right out of the jar but good for adding to recipes) and a tablespoon of that did the trick. Lemon juice and zest would work as well no doubt. I used ground cinnamon and cloves just because I thought they would infuse more flavor to the dish, and who wants to bite into a whole clove?
2 to 2 1/2 pounds boneless, skinless chicken thighs
1 preserved lemon, rinsed, seeds and insides removed, rind chopped
1 cinnamon stick (or 1/2 tsp. ground)
1 tsp. ground black pepper
1 tsp. cumin
1 tsp. sweet or hot paprika
1/2 tsp red pepper flakes (I used less)
1/4 tsp. whole cloves (or 1/4 tsp. ground)
4 Tbs. extra virgin olive oil
4 cloves garlic, chopped
1 tsp ginger, finely chopped
1 large pinch saffron
9 ounce package frozen artichoke hearts, defrosted , or canned
Preheat oven to 425 degrees. Combine all ingredients in a 9X13 baking dish (or similar) , and stir to mix thoroughly. Put the dish in the oven and bake for 30 to 35 minutes, or until chicken is cooked through and registers 165 degrees. Serve over couscous. Serves 4.
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