Artichoke Chicken Lemon & Olive Stew

Ingredients

• 1 pack of frozen artichoke
• 1 tablespoon granulated garlic
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 2 pounds bone-in, skin-on chicken thighs
• 2 tablespoons ghee or olive oil
• 1/2 red onion, peeled, and chopped
• 2 garlic cloves, minced
• 1/4 cup capers with brine
• 1/2 lemon, thinly sliced
• 3 cups Chicken Bone Broth
• 2 cups canned artichoke hearts
• 1 cup Kalamata olives
• 1/2 teaspoons chopped fresh oregano
• 1/4 cup of water

Instructions

1. Mix the granulated garlic, salt, and the dried oregano in a bowl.
2. Add the chicken thighs and rub till the chicken is fully coated. Leave in the fridge for 2 hours up to one day (according to preference).
3. In a skillet heat the butter or oil over medium-heat add the chicken thighs and cook for around 7 minutes till the chicken skin reach the golden brown colour.
4. flip the chicken the opposite side for another 4 to 5 minutes.
5. Remove from the butter/ oil and set aside.
6. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon of salt.
7. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
8. Add water and let cook for 5 minutes. Then add the broth and put the chicken in the skillet.
9. Simmer and leave for 10 minutes. Put the artichoke bottoms and olives
10. and simmer for 10 minutes.
11. Take the chicken thighs out and remove the bones.
12. Add the chicken meat to the skillet and stir.
13. Serve hot, garnish with chopped fresh oregano.