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(With Artichoke Hearts)
2 lb. chicken drumsticks and
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,
1 (9 oz.) pkg. frozen
artichoke hearts, thawed
(20 minutes)
1/2 c. chicken broth
2 Tbsp. lemon juice, freshly
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.

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