Closer Weekly



2 tbsp. olive oil

1 large leek, white and light green parts quartered lengthwise, thinly sliced crosswise, rinsed

2 garlic cloves, finely grated

1 tsp. coriander

1 tsp. ginger

1 ⁄4 tsp. saffron

21⁄2 lbs. bone-in, skin-on chicken thighs, skin discarded

1⁄2 cup pitted green olives, chopped

6 oz. frozen artichoke hearts, thawed, quartered and patted dry

1⁄2 cup fresh cilantro, chopped 2 tbsp. lemon juice

1. In a skillet over medium-high, heat oil.

Add leek and ⁄4 tsp. each salt and pepper; cook, stirring occasional­ly, 5 to 7 min. Add garlic, coriander and ginger; cook, stirring, 30 to 60 sec.

Add ⁄4 cup water and saffron and bring to a simmer. Add chicken, turn to coat; cover and simmer 20 to 25 min.

2. Add olives, artichokes and half of cilantro; cook, uncovered, 6 to 8 min. Off heat, stir in lemon juice. Transfer to a serving dish and sprinkle with remaining cilantro.

PER SERVING: 246 cal, 15g protein, 10g carbs, 3g fiber, 2g sugar, 17g fat

 ?? ?? Frozen artichoke hearts make this dish a cinch to
Frozen artichoke hearts make this dish a cinch to make.

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