Chicken with Artichoke
Chicken with Artichoke and seasoning blend is the BEST combo. This dish is juicy, hearty and comforting while it’s easy to make.
This recipe has become one of mine and my husbands favorite dinner recipes to make in our house. We have been making it from time to time! Which is why I am excited to share this recipe with you! You guys are going to love it.
So, please make way in your tums and hearts for this terribly addicting, incredibly delicious, juicy, easy digestive, watering mouth chicken that in combination with fresh ginger, garlic, spices like ground cumin, coriander, cinnamon and artichokes hearts pack a ton of flavor.
Moreover, artichokes aren’t only adding a delicious savory flavor to the chicken but also they enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Double combo!
How to make Chicken with Artichoke
Looking for an easy-to-make meal that’s packed with protein, texture, wholesome flavors and nutrients? Look no further. Simply, toss the veggies and spices together, saute and serve with your favorite grain. Note: I prefer to cook the chicken before anything else to use its juices and add extra flavor to the rest of the ingredients.
- Add salt and peeper to the chicken and Sauté. Then cut into big chunks.
- Sauté the onion, fresh garlic and ginger.
- Add the combination of spices: ground cumin, coriander, cinnamon and crushed red pepper.
- Thicken Sauce: create cornstarch slurry by whisking together cornstarch and chicken broth. Then, add it to the stir fry and continue cooking until thickened.
- Serve with quinoa or any other favorite grain. Garnish with some fresh parsley.
Final tips
- Marinate the chicken previously with fresh garlic and white cooking wine for extra flavor.
- In the same skillet you’ve cooked the chicken, Sauté the veggies to use its juices.
- Feel free to leave out the crushed red pepper flakes if you prefer less heat or add a bit more if you like things on the spicier side.
How to store leftovers
Let chicken preparation to cool completely and then transfer to an airtight container and store in the fridge for up to 3-5 days.
Serving suggestions for Chicken with Artichoke
My favorite way to serve the chicken is with a side of quinoa or brown rice and a fresh green salad on the side. It also pairs incredibly well with a few more of my favorite sides:
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you’re looking for more healthy & satisfying recipes that you can quickly throw together, you’ll also love these:
Chicken with Artichoke and Mediterranean Seasoning Blend
Ingredients
- 1 lb chicken breast
- 1 medium yellow onion diced
- 3 garlic cloves
- 1 tbsp fresh ginger
- 1 tbsp all purpose flour gluten-free
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp crushed red pepper
- ½ tsp coriander
- 4 oz artichoke hearts
- 1 cup chicken stock
- 1 tbsp lemon juice
- salt and pepper to taste
- 1 tbsp fresh oregano
Serving (optional)
- quinoa
Instructions
- Pat the chicken dry and season salt and pepper. Heat the olive oil in a pan over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side. Transfer to a plate and cut in chunks.
- Add the paprika, cumin, crushed pepper, coriander, and all purpose flour, cook stirring constantly, until fragrant, about 1 minute. Then add the artichoke and pour the chicken broth with lemon juice. Stir in a pinch of salt and cook until the liquid is reduced by half. Finish adding the chicken and fresh oregano. Decrease the heat to medium-low, cover, and simmer for 15 minutes.
- Serve over quinoa and garnish with fresh cilatro! SO simple but so good.