Photo of Braised chicken with lemon and artichokes by WW

Braised chicken with lemon and artichokes

4
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Turmeric and lemon zest scented chicken is a fantastic midweek meal idea.

Ingredients

olive oil

1 tbs

skinless chicken thigh

384 g, (Buy 4 x 120g thigh cutlets)

garlic

3 clove(s), thinly sliced

plain flour

2 tsp

salt reduced chicken stock

1 cup(s), (250ml)

ground turmeric

1 tsp

fresh lemon rind

1 tbs, finely grated

pumpkin

800 g, Japanese variety, chopped

Artichoke hearts, canned, rinsed, drained

230 g

lemon juice

2 tbs

fresh flat-leaf parsley

cup(s)

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, steam pumpkin for 5-7 minutes or until tender. Drain. Mash in a large bowl until smooth. Season with salt and pepper.
  4. 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.

Notes

SERVING SUGGESTION: Steamed green beans and yellow patty pan squash.

Start eating better than ever!