This is such an easy recipe. Everything is simply placed in a roasting dish and slow cooked in the oven creating an amazing spicy lemony flavour. Globe artichokes are an excellent source of dietary fibre, magnesium, and the trace mineral chromium important for balancing blood sugar and improve insulin sensitivity. They are known to support liver health by promoting bile secretion in the liver and useful for cleansing programmes. A great prebiotic food to meaning they help feed our beneficial bacteria. Serve any leftovers for lunch the following day cold with salad.
Overview
Difficulty – Easy
Time – 2 1/2 hours cooking time
Serves – 4-6
What’s good about it?
Preserved lemons will transform your dish from something good into something amazing. By using the rind you also crammed in plenty of antioxidants including limonene into your diet – known for their cancer protective properties. Try adding them to stews, tagines and salad dressings
INSTRUCTIONS
Preheat the oven to 160°C/gas mark 3.
Mix together the paprika, sumac and olive oil. Put the chicken pieces into a roasting tin and add the garlic cloves, thyme and lemon quarters. Pour over the paprika oil and rubs all over the chicken pieces Drizzle over the stock and season with black pepper.
Cover the dish with foil and put in the oven to cook, for 2 hours. Remove the foil from the roasting tin, add the artichoke hearts and turn up the oven to 200°C/gas mark 6/400ºF.
Cook the for another 30 minutes, until the chicken is golden.
Calories 387kcal Protein 33.2g Carbohydrate 1.4g sugar 0.6g Total fat 27.8g saturates 7g
Did you Know?
The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder.Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. Its delicious served with poultry and fish and great added to salad dressings. If you like Middle Eastern dishes try my Detox Tabbouleh with preserved lemon
INGREDIENTS
Serves 6
1 organic chicken, jointed
1 bulb of garlic (separated into unpeeled cloves)
2 unwaxed lemons, cut into quarters
1tbsp smoked paprika
1tsp sumac
sprig of thyme
3 tablespoons olive oil
150 ml chicken stock
1 x 400g can artichoke hearts
black pepper