- 2 Meyer lemons (or sub 1 regular lemon/1 orange)
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cups chicken broth
- 8 – 10 boneless skinless chicken thighs
- 1/2 cup green olives
- 1/2 cup quartered (canned) artichokes
- fresh thyme sprigs (you could use whatever herb you have on hand)
- minced parsley
- slivered green onions
- lemon slice
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.
Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 20 minutes (or so). Transfer chicken to platter. Taste!!! Every lemon could have a different acid content and you don’t want this to be more than a lovely, subtle lemon flavour. Add olives, artichokes and (if needed) 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Tonight we served it with saffron rice and beautiful fresh soft handmade pita bread.