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
2lb.chicken4 breast or assorted pieces 0 CHO
Salt and pepper 0 CHO
2TBSPolive oil 0 CHO
¼cup(30 gr) red onion, diced 3 CHO
1tsp.turmeric 0 CHO
1tsp.cumin 0 CHO
1tsp.ground coriander 0 CHO
¼tsp.red pepper flakes 0 CHO
1bay leaf 0 CHO
2cupschicken stock 0 CHO
½lemonzested 0 CHO
½can(168 gr) canned chickpeas, rinsed and drained 30.6 CHO
6oz.Scarpone's Marinated Artichoke Hearts,drained (7 CHO/1/2 cup/125 ml) 100gr after drained 5.6 CHO
20Castelvetrano olivespitted 0 CHO
½cup(20 gr) spinach, finely chopped 0 CHO
Spritz of fresh lemon juice(1/2 TBSP) 0 CHO
Fresh parsleychopped to garnish 0 CHO
TOTAL CHO 39.2 CHO
TOTAL WEIGHT 170 GRAMS
39.2CHO DIVIDED BY 170 GRAMS = .23 CHO/GRAM
½CUP= 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.