ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
HAM, ARTICHOKE & LEMON PILAF
I have recently become a big fan of artichokes from a jar and it is always nice to find something new to do with them. This recipe sounds interesting and it is low in saturated fat and because of the basmati rice it is low GI too. I originally found this recipe in BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften.
- Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 minutes.
- Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender.
- Stir in the mint, then divide between four bowls and scatter over the remaining zest.
Nutrition Facts : Calories 420.4, Fat 9.6, SaturatedFat 2.3, Cholesterol 38.7, Sodium 1381.2, Carbohydrate 60.4, Fiber 6.9, Sugar 3, Protein 24.5
ARTICHOKE ORZO PILAF
Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. "This saute is quick and easy...and tasty, too," writes Stacy Crochet of Watertown, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
JERK-STYLE CHICKEN PILAF
Make this jerk-style chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy, as well as healthy, supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.
- Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.8 milligram of sodium
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
RICE AND ARTICHOKE PILAF
Make and share this Rice and Artichoke Pilaf recipe from Food.com.
Provided by Dominick and Amanda
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
- Add rice and stir to coat.
- Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
- Bring to a boil. Cover and reduce heat to low.
- Cook until rice is tender and absorbs liquid, about 18 minutes.
- Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.
Nutrition Facts : Calories 263.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 371, Carbohydrate 47.9, Fiber 3.4, Sugar 1.5, Protein 6
HAM, ARTICHOKE & LEMON PILAF
Satisfy your hunger with this quick and easy rice dish, perfect for a midweek meal
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 mins.
- Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender. Stir in the mint, then divide between four bowls and scatter over the remaining zest.
Nutrition Facts : Calories 509 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.66 milligram of sodium
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