This recipe from Food and Wine calls for marinated artichoke hearts and meaty green olives. After browning the chicken thighs, transfer to a baking dish and scatter artichoke hearts, olives, garlic, lemon slices and thyme on top. Bake and serve!
Avoiding Additives and Preservatives
Look for artichoke hearts and olives that are preservative-free. I use Imagine brand stock and Cock brand fish sauce.
Olives, lemon, garlic and marinated artichoke hearts flavour this dish
Flatten chicken and brown, skin side down
Place chicken in baking dish and scatter other ingredients on top
Braised chicken thighs with marinated artichoke hearts
Ingredients:
8 skin-on, bone-in chicken thighs (3 ¾ pounds/1.7 kg)
Sea salt and pepper
1 tablespoon (15 ml) extra-virgin olive oil
15 ounces (425 g) marinated artichoke hearts, plus ¼ cup (60 ml) brine from the jar
1 cup (250 ml) green olives
1 head of garlic, halved crosswise
1 lemon, thinly sliced
6 thyme sprigs
1 cup (250 ml) chicken stock or low-sodium broth
½ cup (125 ml) semidry sherry, such as amontillado
1 tablespoon (15 ml) Asian fish sauce
Preparation:
Preheat the oven to 375° F (190° C). Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.
Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon (5 ml) of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.
Uncover and increase the oven temperature to 400° F (204° C) Roast the chicken for 15 minutes longer, until the skin is crisp.
Discard the thyme. Transfer to plates and serve. Serves 4-6.
From Food and Wine
This hearty salad from Style at Home keeps well because it is made with Israeli couscous, a toasted pasta shaped into tiny balls a little smaller than peas. The recipe is just a guide; you can be very creative with this dish. I skipped roasting the tomatoes, left out the tuna and halloumi, and added sun-dried tomatoes and feta cheese.
Avoiding Additives and Preservatives
Use freshly squeezed lemon juice and a Dijon mustard without preservatives such as President’s Choice Old Fashioned Dijon. Other ingredients that may include additives are the tuna, beans, artichoke hearts, capers and halloumi.
Toast the dry Israeli couscous to bring out its nutty flavour
You can add lot of ingredients to the couscous, including tomatoes, artichoke hearts and herbs
Toss with a lemony dressing
Ingredients:
Lemon chive dressing
2 tbsp (30 ml) freshly squeezed lemon juice
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) finely chopped shallots
2 tbsp (30 ml) finely chopped chives
2 tsp (10 ml) lemon zest
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) freshly ground black pepper
For salad
1 pint (250 ml) multicoloured cherry tomatoes
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, minced
1- ½ cups (375 ml) uncooked Israeli couscous
1 5-oz jar (150 g) chunk Italian tuna in olive oil
1 18-oz jar (532 ml) large butter beans, rinsed and drained
1 cup (250 ml) quartered fire-roasted marinated artichoke hearts
¼ cup (60 ml) chopped fresh basil leaves
1 tbsp (15 ml) capers, rinsed
9 oz (255 g) halloumi, cut into 6 pieces
Preparation:
Preheat the oven to 350°F (180°C0
In a small bowl, whisk together all the ingredients for the lemon chive dressing; set aside.
Cut the tomatoes in half and lay them, cut sides up, on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon (15 ml) of the olive oil and season lightly with salt and pepper. Roast for 35 to 40 minutes, until the tomatoes are a little wrinkly but still moist. Allow to cool slightly on the baking sheet.
Heat the remaining 2 tablespoons (30 ml) olive oil in a pot over medium heat; add the garlic and cook until just sizzling.
Add the Israeli couscous and stir to coat in the garlic oil. Cook for 3 or 4 minutes, stirring, until lightly toasted and then add 2 cups (500 ml) cold water. Bring the mixture to a boil, reduce the heat to low and simmer for 8 to 10 minutes, until the water is absorbed and the couscous is tender. Remove from the heat, stirring to fluff.
Pour the lemon chive dressing over the couscous and stir to combine. Add the roasted cherry tomatoes, tuna, butter beans, artichoke hearts, basil and capers. Stir gently to combine.
Heat a grill pan over medium heat. Grill the halloumi slices for 1 to 2 minutes per side, until golden. Serve the Israeli couscous salad warm, topped with the grilled halloumi. Serves 4 to 6.
From Style at Home
