This is my very first recipe post of the year! And it is very fitting that it is a savoury recipe because one of my intentions for the new year was to post more savoury recipes and meals. I realized that most of the recipes I have posted were of the sweet nature. As we all know, the healing journey cannot be sustained on sweets alone. Much to our dismay (or at least mine!)From the looks of things, I only eat cookies and bars. But this couldn’t be further from the truth, so from now on, I will share more of the savoury side of things. The foods that actually heal, give energy and taste good.
To start it all off, I am sharing this main dish that will certainly please anyone. Or at least make you happy for several lunches. Don’t be deterred from the long list of ingredients, it is actually very simple to make. I’d say the trickiest part of this meal is planning ahead so that you have time to marinate the chicken. It goes well with any sort of starch you have on hand. Plantains, spaghetti squash, yams. I actually served it with fennel fries (check out Hope Heal Cook’s recipe here) and was thrilled with the result. (some recipes call for fennel in actual tagine)
Notes: I used brined olives from a fresh stand, not canned. I find them more flavourful. The artichoke hearts are jarred from Costco. I marinate the chicken for 24 hours. You can do less time, but at 30 min is recommended.
Here is to a new year, new food, and new friends.
- -2 lbs skinless, boneless chicken thighs
- - 2 tbsp avocado oil
- - ¼ c lemon juice
- -1 tsp each cinnamon, ginger, turmeric, ground garlic
- -1/2 tsp sea salt
- -another 2 tbsp avocado oil
- -5 artichoke hearts (mine were in brine)
- -3/4 c liquid from artichokes (or water and extra salt)
- - 1 lemon
- -1/2 c brined olives
- - fresh cilantro, to taste
- In a large ziplock bag or container, toss chicken with first avocado oil, lemon juice spices and sea salt to marinate.
- when ready to cook, on medium, heat second amount of avocado oil in a large frying pan
- Add chicken and all of the marinade
- while chicken starts to cook, slice lemon into rounds
- chop artichoke into halves
- make sure olives are depitted
- once chicken is browned on each side, add the liquid from the artichokes
- top with the artichokes, lemon and olives
- continue cooking, stirring once in a while. Will take 20-30 min.
- liquid will thicken and reduce slightly.
- Serve with starch of choice, sprinkled with freshly chopped cilantro
*This post shared on Blogger Babes Food Link Party
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