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MEDITERRANEAN CHICKEN (With Artichoke Hearts) 2 lb. chicken drumsticks and thighs 1 tsp. salt 1/4 tsp. pepper 1 Tbsp. vegetable or olive oil 2 Tbsp. butter or margarine 1 c. sliced onion 1 1/2 tsp. fresh garlic, minced 1 (9 oz.) pkg. frozen artichoke hearts, thawed (20 minutes) 1/2 c. chicken broth 2 Tbsp. lemon juice, freshly squeezed 1/2 tsp. ground cumin seed 1/4 tsp. ground coriander seed Rinse chicken and pat dry with paper towels. Sprinkle with salt and pepper. In 9 to 10-inch stainless skillet, heat oil and 1 tablespoon butter over high heat. Add chicken and cook 3 to 5 minutes on each side, turning once until browned. Transfer to a plate. Pour off and discard fat from skillet; wipe pan with paper towel. Put pan back over low heat and melt remaining 1 tablespoon butter. Add onion and garlic; cook 5 minutes, stirring occasionally until translucent. Add arti- choke hearts, chicken broth, lemon juice, cumin and coriander; stir to mix. Put chicken back in pan, skin side up. Turn heat to high. When boiling, reduce heat to low, cover and cook 30 to 35 minutes without turning until chicken is tender when pierced with a knife. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |