Braised chicken with lemon and artichokes
skinless chicken thigh
384 g, (Buy 4 x 120g thigh cutlets)
3 clove(s), thinly sliced
salt reduced chicken stock
1 cup(s), (250ml)
fresh lemon rind
1 tbs, finely grated
800 g, Japanese variety, chopped
Artichoke hearts, canned, rinsed, drained
fresh flat-leaf parsley
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
- Heat remaining oil in same uncleaned pan over medium heat. Cook garlic, stirring, for 1 minute or until golden. Add flour and cook, stirring, for 1 minute. Gradually stir in stock and bring to the boil. Stir in turmeric and half the rind. Return chicken to pan, turning to coat in sauce. Reduce heat to low and simmer, covered, for 10 minutes.
- Meanwhile, steam pumpkin for 5-7 minutes or until tender. Drain. Mash in a large bowl until smooth. Season with salt and pepper.
- Add artichoke to chicken. Simmer, uncovered, for 3-5 minutes or until chicken is cooked through. Stir in lemon juice. Season with salt and pepper. Sprinkle chicken with parsley and remaining lemon rind and drizzle with sauce. Serve with pumpkin mash.