fbpx

Featured

Greek Chicken Thighs with Artichokes and Olives

By Jason Fung, MD

Greek Chicken Thighs with Artichokes and Olives

Serve this dish in shallow bowls with the vegetables and juices poured over the top.  Add a tossed green salad with a quarter of an avocado per person, dressed with vinaigrette, and you have a wonderful meal. Recipe from Dr. Hyman
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Break-Fast Meal, Dinners + Mains
Cuisine Mediterranean
Servings 4
Calories 817 kcal

Ingredients
  

  • 8 chicken thighs bone-in, skin-on
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic granulated
  • 1 medium onion
  • 2 1/2 tbsp olive oil extra virgin, divided
  • 3 cloves garlic finely chopped
  • 15 oz artichoke hearts canned, water-packed, drained
  • 4 oz olives pitted Greek, mixed
  • 1 1/2 cups chicken broth low-sodium
  • 2 tbsp oregano fresh, chopped leaves (or 2 tsp dried)
  • 1 large lemon sliced into thin rounds
  • 2 tbsp water
  • 1 tbsp arrowroot starch

Instructions
 

  • Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.
  • Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.
  • Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.
  • To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.
  • Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.
  • To serve, place the chicken thighs in shallow bowls and pour the vegetables and just over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.

Nutrition

Nutrition Facts
Greek Chicken Thighs with Artichokes and Olives
Amount per Serving
Calories
817
% Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Cholesterol
 
283
mg
94
%
Sodium
 
1527
mg
66
%
Potassium
 
796
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
49
g
98
%
Vitamin A
 
389
IU
8
%
Vitamin C
 
23
mg
28
%
Calcium
 
103
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Break-Fast Meal, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

Share this article with a friend

More articles you might enjoy…

MORE BLOGS