Chicken With Artichokes and Lemon Recipe (2024)

What does one do if using frozen artichokes? Thaw them first and then put in lemon water and proceed as directed? Or put them into skillet frozen...

To my knowledge, Moroccan Jews would use rice as do most Sephardic/Misrachi Jews. In fact, rice is becoming more acceptable during Passover since there have been responsa (religious rulings) in Israel that indicate that rice as well as beans (known as kniyot in Hebrew) are not one of the grains that were forbidden during Passover. In fact, in the Talmudic period, great rabbis in Babylon and Israel served rice at the seder. Thatis probably more than anyone needed to know.

Ms. Nathan said, "Moroccan Jews do not allow rice or couscous." What do they serve with this?

Made this tonight for dinner and it was delicious! We used a can of artichoke hearts (because quarantine cooking out of the pantry). We also didn't have any saffron so substituted it with a tsp of turmeric. Came out perfectly!

My family was from Casablanca and were legendary in the community for their elaborate holiday tables .This recipe in my family was cooked minus the browning of the chicken and the chicken broth .Instead add juice of one lemon , 3 cloves of garlic whole with the peel 1/4 cup of olive oil and simmer covered stove top on low heat until all the juices are absorbed and the chicken is golden brown .It takes a while results are worth the wait Hag Sameach

This recipe is close to one I do with thighs, potatoes, & baby artichoke hearts. I use frozen artichoke hearts & put them in the pan frozen. They cook nicely with a bit of char. I've done it with canned artichoke hearts, but they tend to cook to pieces fairly quickly while the frozen ones hold up much better.My spices are different so I'm looking forward to doing it this way.

This is delicious! Made with Trader Joe frozen artichokes (straight from bag, not defrosted). Imagine even better with fresh chokes but a real keeper either way.

Yes, and it's a great addition. I made the recipe as written (using frozen artichoke hearts) and it was terrific. I wanted to change things around a little with the leftovers on Day 2, so I added some preserved lemon (the rind from about 1/2 a preserved lemon), as well as some olives, pine nuts, and raisins and it was even better. Go for it!

Delicious! Used boneless thighs and oil packed artichokes - it's what I had. I cooked the chicken less time so it didn't dry out. Added a pinch of cayenne for a little heat. Served with rice. Looking forward to the leftovers for lunch!

Moroccan Jews come from the Sepharadic tradition which allows rice during passover, but not cous cous (made from wheat.) Ashkenazim, who have roots in Eastern Europe, avoid rice and many other grains.

If using jarred hearts, thinly slice half a lemon and add to the onion mix . No added lemon juice needed at the end, then. Add a can of rinsed chickpeas same time as artichokes

This recipe is spectacular; the combination of schmaltz, cinnamon and saffron is sublime.

This is fabulously tasty and the spices immediately evoke thoughts of Morocco - I added 1/4 chopped preserved lemon, doubled the garlic, and used boneless skinless thighs and a can of TJ artichoke hearts. Absolutely wonderful and easily doable on a work night! I served with a lemon dill rice and cucumber feta Kalamata olive salad.

I made it the other night - it was great. However, I used fresh artichokes and 8 of them is *way* too many. After prepping them I had 32 good-sized heart quarters. Even with a 12" pan, the most that I could pack in there was 16. Of course, I used the others for other things, but 4 normal-sized artichokes are more than ample for this dish.

Not "kniyot" which means purchases, but "kitniyot" which means legumes, pulses.

Made this with canned artichokes and turmeric instead of saffron. We added a roux at the end bc we like sauce, not broth. It was not bad for a weeknight, but nothing special. The turmeric-cinnamon combo is quite nice.

Made this for dinner tonight, while my wife was down with a cold. Used boneless skinless chicken thighs and artichokes in oil from a large Costco jar . Simple recipe, and it was flavorful enough for my wife to taste the cinnamon and saffron even with her cold. Adding this to the chicken rotation menu.

Added 1/4 c Kalamata olives and the rind of 1/2 lemon, cut into four pieces. Definitely enhanced the flavor, think it would have been a bit more bland without !

Cut recipe in half to serve three, but kept the sauce proportions as in original; drizzled the extra over pearl couscous, and garnished with chopped preserved lemon. Huge hit for all three of us.

Even more delicious if u cook prunes in it, (also Kalimata olives for that matter).

Bulb fennel, cardamom, sumac or cumin are great extras to add variation.

I used canned artichokes. It's interesting that the recipe only tells you how to handle fresh artichokes. I made this because I had boneless, skinless thighs in my freezer. It turned out delicious. I'd serve it to guests.

Good recipe for guests with a number of allergies. Had to omit the onions and halved the garlic and everyone seemed to enjoy it. Simple and fresh.

I’m not a great cook, but I made this a few weeks ago, and it was fabulous! In fact, it might be the best thing I’ve ever made. I cheated and used frozen, quartered artichoke hearts, which I added in step 5. I also squeezed in the juice of a whole lemon, since I didn’t use any lemon in cooking fresh artichokes, and I used turmeric instead of saffron. Anyway, it was full of flavor. I served it with easy lemon-parsley couscous, which was the perfect complement. Making it again tomorrow!

Used jarred artichoke hearts and little more lemon juice. Served with couscous. Fabulous!

Made with boneless, skinless thighs and added about 1/2 cup chopped preserved lemon. Delicious and worked well to make ahead, put in a casserole dish and reheat for dinner. I used about half a bag of frozen Trader Joe's artichoke hearts (as much as fit around the chicken) and a little extra stock I had on hand. The sauce didn't really thicken but it was very flavorful. No added salt needed after the initial chicken browning. I think using bone-in, skin-on thighs would be more attractive.

This was okay but needed more flavor—some yogurt & harissa on the side helped out. Next time I’ll use more spices though.

Delicious dish! I had all of the ingredients on hand and I was tired so...I tried it. The lemon instructions were a bit confusing. I had picked 2 off my tree, and only needed one given I used frozen artichokes. I may play with the spices and try olives just for fun in the future but the recipe really works so well without any adjustments. Not being Jewish I also learned much from the comments everyone posted.

This is so good! I used artichokes in a jar in oil, leaving most of the oil behind. The sauce thickens up very nicely. Served over rice.

Made this for Passover this year to rave reviews. For a crowd of 20 adults, I used chicken breasts and thighs, and doubled the sauce. The Trader Joe's frozen artichoke hearts were great, I (accidentally) thawed them in the fridge and they were fine. Instead of cooking through on the stovetop, I put the breasts on one sheet pan and the thighs on another to bake at 350 for about 30 minutes. Reduced most of the sauce on the stovetop but first poured some onto the sheet pans.