Monday, May 6, 2013

Lemon & Artichoke Chicken

Well, that was certainly a long absence. Unfortunately this time around it wasn't for any cool reasons, like going to Africa. I don't know quite what it was - I just haven't been in the mood to write or post anything. I've been in a bit of a funk, I guess.

Thankfully, whatever it was seems to be lifting now! The weather is finally nice, I've had a whole ton of fun concerts and a race to keep me occupied, and my mom surprised me with a cheery bouquet and a mom-daughter day. She's the best! <3 

Since my two only biggest fans have been harassing me about the lack of posts, this one is for them. ;)

(Follow me on Instagram: @massachuseats)

Lemon and Artichoke Chicken (paleo!)
adapted from Practical Paleo by Diane Sanfilippo

2 tablespoons coconut oil
1 small red onion, thinly sliced
12 ounce bag frozen artichoke hearts
1/4 cup capers, drained
Juice from 2 lemons
Big splash of white wine (omit if you're super strict paleo)
4 large bone-in, skin-on chicken thighs
Salt and black pepper
2 tablespoons plain coconut (or Kerrygold grassfed) butter

1. Preheat oven to 375*.
2. In a large oven-proof skillet, melt the coconut oil. Saute the red onion until it starts turning translucent. Add the artichoke hearts, capers, and lemon juice. Cook together about 1 minute or until artichoke hearts start to thaw slightly.
3. Season the chicken thighs with salt and black pepper and add to the skillet. Top each thigh with 1/2 tablespoon coconut butter.
4. Bake for 45 minutes, or until the chicken is cooked through.

I served mine on top of mashed cauliflower, which sopped up the fantastic, delicious sauce. I'm seriously addicted to this fact, I'm making it for dinner again right now! :)

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