Braised Chicken With Artichokes and Olives

A Mediterranean-inspired dish featuring tender chicken thighs braised with artichokes, olives, chickpeas, and aromatic spices in a lemony broth. This flavorful one-pot meal combines warm spices like turmeric, cumin, and cinnamon with bright citrus notes.

4 servings

40 min

Published October 4, 2025

Ingredients

•8 pieces organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
•1 teaspoon Sea salt
•½ teaspoon Freshly ground black pepper
•3 tablespoons extra-virgin olive oil
•1 piece yellow onion, diced
•3 cloves garlic, thinly sliced
•1 teaspoon turmeric
•½ teaspoon ground cumin
•½ teaspoon ground coriander
•¼ teaspoon red pepper flakes
•1 piece cinnamon stick, or 1/4 teaspoon ground cinnamon
•1 piece bay leaf
•2 cups organic chicken broth, homemade or store-bought
•2 teaspoons grated lemon zest
•3 tablespoons freshly squeezed lemon juice
•1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
•8 pieces thawed frozen or jarred artichoke hearts (see note), quartered
•½ cup pitted green olives, such as picholine or manzanilla
•2 tablespoons chopped fresh mint or cilantro

Cooking Instructions

1.
Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.
10 min
2.
Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.
25 min
3.
Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.
5 min

Ingredients

•8 pieces organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat

•1 teaspoon Sea salt

•½ teaspoon Freshly ground black pepper

•3 tablespoons extra-virgin olive oil

•1 piece yellow onion, diced

•3 cloves garlic, thinly sliced

•1 teaspoon turmeric

•½ teaspoon ground cumin

•½ teaspoon ground coriander

•¼ teaspoon red pepper flakes

•1 piece cinnamon stick, or 1/4 teaspoon ground cinnamon

•1 piece bay leaf

•2 cups organic chicken broth, homemade or store-bought

•2 teaspoons grated lemon zest

•3 tablespoons freshly squeezed lemon juice

•1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt

•8 pieces thawed frozen or jarred artichoke hearts (see note), quartered

•½ cup pitted green olives, such as picholine or manzanilla

•2 tablespoons chopped fresh mint or cilantro

Cooking Instructions

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

10 min

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

25 min

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.

5 min