We love fresh artichokes, but honestly they’re a lot of work to clean, trim, and chop, and we’ll reach for canned whenever they play a supporting role and are not the star of the show like in this recipe. Chicken, olives, lemon, garlic, and onion are braised with the artichokes until tender and saucy. The braising liquid tastes fantastic spooned over rice, but would also be great to soak up with pita bread. Whichever side you choose we think this meal is a hit – no thistle trimming required.
Braised Chicken with Olives and Artichokes
- 1 ¼ lbs boneless, skinless chicken thighs
- 1 small onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemon, thinly sliced, seeds removed
- 2 tbsp olive oil, divided
- 1 (14.5 oz can) artichokes, drained and rinsed
- ½ cup mixed Greek olives
- 1 cup chicken broth
- 1 cup rice (optional)
Divide sliced onion, garlic, lemon, and olive oil between two Suvie pans. Insert pans into the top of your Suvie and broil for 10 minutes, rotating pan halfway through cooking.
Remove pans and transfer contents from one pan to the other. Add the artichokes, olives, chicken broth, ½ tsp salt, and ½ tsp freshly ground black pepper to the pan with the onions, stirring to incorporate. Pat chicken dry, season with salt and pepper and nestle into the pan with the remaining ingredients.
Place rice, if using, into the starch pan and insert into your Suvie.
Insert pan into one of the two top zones of your Suvie, input settings, and cook.
My Cook > Slow Cook Settings
HIGH, 2 Hours
Starch: 15 minutes (if cooking rice)
Remove pans from your Suvie.
Fluff rice with a fork and season to taste with salt and pepper. Divide rice between plates, top with chicken, and spoon artichokes, olives, and pan sauce around the chicken.
Nutritional Information per serving (4 servings per recipe): Calories 420, Total Fat 28g, Total Carbohydrates 53g, Total Sodium 1267mg, Total Protein 30g