Lemon Chicken with Artichokes 

This lemon chicken with artichoke is incredibly delicious. It is so comforting and it is perfect for a cold fall/winter day. My grandma always makes stews with slow cooked chicken and artichoke bottoms. I added the lemon and it turned out really good. Serve this dish with cauliflower rice or quinoa. It can be eaten on its own as a stew as well. Enjoy!

Lemon Chicken with Artichokes 

Serves 6 

INGREDIENTS 

• 1 tbsp ghee
• 1 tbsp extra-virgin olive oil 
• 6 chicken drumsticks or thighs
• Sea salt and pepper to taste 
• 1 red onion, diced
• 1 leek, diced
• 2 carrots, diced 
• 1 green bell pepper, diced 
• 4 garlic cloves, diced
• 2 cups artichoke bottoms 
• 1 tsp cumin
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric 
• 1/2 tsp paprika
• 1/2 tsp chili flakes 
• 1 lemon, juiced
• 1/2 lemon, sliced 
• 4-5 cups low sodium vegetable broth
• 3 tbsp parsley, diced

DIRECTIONS 

• STEP 1. In a large pot, heat ghee and olive oil. Add the chicken and season with salt and pepper. Sauté on both sides for 2-3 minutes, until the chicken is golden.
• STEP 2. Add the onions to the same pot and add more olive oil if needed. Sauté for 2-3 minutes, until translucent. 
• STEP 3. Add the leek, carrots, pepper and sauté for 2-3 minutes. Add the garlic and artichoke bottoms. 
• STEP 4. Season with cumin, cumin seeds, turmeric, paprika, chili flakes. 
• STEP 5. Add the lemon juice and sliced lemon. 
• STEP 6. Add enough of the vegetable broth so that the chicken is fully covered. Cook covered on medium to high heat for one hour. 
• STEP 7. Turn the heat to low and cook for 15 minutes uncovered. Add the parsley at the end and stir so it mixes well. 
• STEP 8. Serve on its own or over cauliflower rice or quinoa. Enjoy! 

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