Artichokes are thought to come from either Sicily or Tunisia, North Africa, which really isn’t that far from Sicily. It is said Catherine de Medici brought them with her from Italy to France in the 1600’s, but some say they were developed into a vegetable by 77 A.D. Castelvetrano olives from Sicily and chick peas from Turkey are perfect in this dish.
Chicken, Artichokes and Chickpeas
It seems to us, it takes an expert to cook and deal with fresh artichokes, so we do take the easy road and buy marinated, canned artichokes. Frozen are available, if you can find them.
Ingredients
- 2 lb. chicken 4 breast or assorted pieces 0 CHO
- Salt and pepper 0 CHO
- 2 TBSP olive oil 0 CHO
- ¼ cup (30 gr) red onion, diced 3 CHO
- 1 tsp. turmeric 0 CHO
- 1 tsp. cumin 0 CHO
- 1 tsp. ground coriander 0 CHO
- ¼ tsp. red pepper flakes 0 CHO
- 1 bay leaf 0 CHO
- 2 cups chicken stock 0 CHO
- ½ lemon zested 0 CHO
- ½ can (168 gr) canned chickpeas, rinsed and drained 30.6 CHO
- 6 oz. Scarpone's Marinated Artichoke Hearts, drained (7 CHO/1/2 cup/125 ml) 100gr after drained 5.6 CHO
- 20 Castelvetrano olives pitted 0 CHO
- ½ cup (20 gr) spinach, finely chopped 0 CHO
- Spritz of fresh lemon juice (1/2 TBSP) 0 CHO
- Fresh parsley chopped to garnish 0 CHO
TOTAL CHO 39.2 CHO
- TOTAL WEIGHT 170 GRAMS
- 39.2 CHO DIVIDED BY 170 GRAMS = .23 CHO/GRAM
- ½ CUP = 42 GRAMS (.23 CHO x 42 GRAMS) 9.66 CHO/1/2 CUP
4 servings
Instructions
- Heat oil in a Dutch oven or similar oven proof skillet.
- Sear chicken pieces until golden brown on both sides and remove to a plate.
- Add onion and spices to the skillet and cook until fragrant, about 1 – 2 minutes.
- Next add ¼ cup of the stock and deglaze pan.
- Stir in remaining stock and reduce heat.
- Return chicken to skillet or Dutch oven and simmer covered for 10 minutes.
- Next add chickpeas, artichokes, lemon zest and olives.
- Increase heat, bring to a slow boil and simmer uncovered for 15 minutes.
- Add finely chopped spinach and cook for 2 minutes.
- Garnish with parsley, if desired and a spritz of fresh lemon.
- Serve with rice.
