Artichoke plants growing in fields along the Pacific Coast Highway between Half Moon Bay and Carmel are laden with big green “buds”. Signs along coastal Route 1 advertise artichokes 10/$1.00. While not everyone can benefit from farmers’ market prices it’s still time to celebrate early spring with this rich and delicious stew.

PCH Chicken Artichoke Stew

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INGREDIENTS

6-8 organic boneless chicken thighs, skins removed, and cut into 1 1/2 inch pieces

1/2 cup garbanzo bean flour

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon ground coriander

1 1/2 teaspoons ground turmeric

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/4 cup organic extra virgin olive oil

2 medium sized leeks, cut into 1/4 inch slices diagonally

2 cloves garlic, minced

3 cups organic gluten free chicken broth

1 tablespoon fresh grated zest of an organic lemon

1/4 cup organic lemon juice

8 artichoke hearts (canned, fresh, or defrosted) quartered

3/4 cup organic mild green olives, pitted

1/2 cup fresh cilantro, chopped

DIRECTIONS:

1.  Combine the bean flour, salt, pepper, and spices in a medium sized bowl. Whisk to blend.

2. Toss the pieces of chicken in the flour mixture to coat evenly, in batches if necessary, placing the coated pieces on a plate. Reserve any of the flour mixture.

3.  Heat the olive oil in a large heavy duty soup pot over a medium heat.  Add the leeks and saute until soft.  Add the garlic and continue cooking for 1-2 minutes.

4.  Add the coated chicken pieces in batches, covering the bottom of the pot with a single layer per batch. Let the pieces sit for 2 minutes or until lightly browned before stirring to brown the other (side), cooking again for 2 minutes. Remove the pieces with a slotted spoon and repeat until all have been browned.

5.  Add any remaining flour mixture to the pan, cook over a medium low heat for  a minute before adding 1/2 cup of the chicken broth.  Stir to deglaze the pan. If the mixture is too thick, add a little more broth. When the consistency of the (roux) is even, add the rest of the broth in 2 portions, whisking each time until the consistency of the sauce is even.

6.  Add the chicken pieces, artichoke hearts, olives, lemon zest, and lemon juice.  Bring to a simmer and cook for 10 – 15 minutes.  Add a little water to thin the sauce if necessary. Correct the seasoning with extra fresh ground pepper and/or salt if necessary.

7.  Serve over rice, quinoa, or Moroccan Rice Pilaf with Currants and Almonds.

Organic thighs ready to chop

Fresh organic lemons

Ready to serve over Moroccan Pilaf

Pot of stew