Watch the Full Step-by-Step
Servings: 4
INGREDIENTS
- 2 pounds/900 grams chicken pieces
- 15 artichoke hearts, fresh or frozen, quartered
- 1 medium onion, finely chopped
- 8 garlic cloves, lightly crushed
- ½ cup celery leaves, finely chopped
- ½ lemon, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 tablespoon granulated garlic
- ½ tablespoon sugar
- 1 tablespoon salt, plus more to taste
- 1 teaspoon ground black pepper
- 3 cups water, plus more as needed
INSTRUCTIONS
- Heat a wide pot or Dutch oven over medium-high heat and add the olive oil. Season the chicken lightly with salt and add to the pot. Sear until well browned on all sides, about 8 to 10 minutes.
- Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the artichokes, lemon slices and half of the celery leaves. Sprinkle in the turmeric, paprika, granulated garlic, sugar, salt and black pepper. Pour in the water to mostly cover the chicken and bring to a gentle simmer.
- Cover the pot, leaving a small opening, and cook until the chicken is tender and the sauce has lightly reduced, about 1 hour and 15 minutes. Add more water if the pot becomes dry.
- Stir in the remaining celery leaves during the last 5 minutes of cooking. Taste and adjust seasoning before serving.