Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.

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  • Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.

  • Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Tips

Get the recipe for Zhug, a spicy condiment made with parsley, cilantro, garlic, chiles, and spices.

Nutrition Facts

505 calories; protein 38.5g 77% DV; carbohydrates 17.4g 6% DV; fat 32.3g 50% DV; cholesterol 119.5mg 40% DV; sodium 714.4mg 29% DV. Full Nutrition

Reviews

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