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Braised Chicken with Artichokes and Fava Beans

Braised Chicken with Artichokes and Fava Beans


Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Ingredients

  • 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
  • 3 pounds baby artichokes (about 16)
  • 4 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 3½–4-lb. chicken, cut into 10 pieces
  • 8 shallots, peeled, halved
  • 3 tablespoons white wine vinegar
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh chives
  • ¼ cup chopped fresh flat-leaf parsley
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

  • Squeeze juice from lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1” from top, then trim stem, leaving at least ½” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

  • Preheat oven to 425°. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8–10 minutes. Transfer to a baking sheet. Wipe out pot.

  • Heat remaining 2 Tbsp. oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6–8 minutes (do not turn). Transfer to baking sheet with artichokes.

  • Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8–10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20–25 minutes. Mix in fava beans.

  • Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 770 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 145 Carbohydrates (g) 75 Dietary Fiber (g) 29 Total Sugars (g) 9 Protein (g) 67 Sodium (mg) 760Reviews SectionAmazing. The sauce is fantastic. Like the other reviewer, I did not go through the artichoke prep, opting for frozen hearts. But, I do not understand why anyone would substitute fava beans. I found this doing a search for new fava bean recipes, made it exactly as written (except for the artichokes) and it is utterly lovely.AnonymousSan Francisco05/19/19this was a great chicken recipe. i couldn't be bothered with all the artichoke prep, so just used canned artichokes and it was fine. also can't stand favas so threw in fresh green beans instead. otherwise for good recipe and feeds a crowd.brushjlsolon, ohio09/08/18

Braised Fava Beans, Artichoke Hearts, and Peas

Shell the fava beans. Bring a small saucepan of salted water to a boil, add the shelled beans, cook for 30 seconds, and drain. Let cool for 1 minute, then slit one end of each bean with a small sharp knife and squeeze out the inner beans into a small bowl.

Put the peas in another bowl.

Fill a medium bowl with water and the lemon juice. Work with one artichoke at a time. If using baby artichokes, tear off the dark green outer leaves until you reach the tender inner yellow leaves. With a paring knife, cut off the sharp leaf tips and any tough green bottoms, then quarter lengthwise. If using large artichokes, remove the leaves down to the heart, scoop out and discard the fuzzy choke, and cut each heart into six pieces. Drop the trimmed artichokes into the bowl of lemon water to prevent discoloring.

In a sauté pan over medium-high heat, warm the oil. Add the leek and cook, stirring, until softened, about 2 minutes. Using a slotted spoon, lift the artichokes out of lemon water and add to the pan. Season with 1 teaspoon salt and add 1⁄2 cup fresh water. Reduce the heat and simmer, covered, for 5 minutes. Add the peas and 2 more tablespoons water. Cover and cook 5 minutes longer, then stir in the fava beans and 2 more tablespoons water. Cover and cook until the artichokes are tender and the liquid is almost evaporated, 8 to 10 minutes. Stir in the mint, season with salt to taste, and remove from the heat. Serve warm or at room temperature.


19 Fava Bean Recipes That Are Ready For Spring

Long hours of shelling. Limited availability. Bad Anthony Hopkins impersonations. Fava beans come with baggage—most of it unfair. Here are 19 easy recipes to bring favas into your spring cooking repertoire.

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Artichoke Risotto

We are now back in Umbria for the season and of course the first thing on my list to do (after I unpacked of course) was to visit a local market to buy fresh fava beans and artichokes, my very favorite vegetables. I bought a bag full of tiny baby artichokes that I simply braised in white wine, chicken stock & olive oil, and I also bought some larger ones that I bought with this risotto dish in mind. Artichokes can be quite subtle in flavor, so I find adding some lemon juice and zest really helps to bring out their flavor. This is basically a simple risotto, but the artichokes are simmered in the broth used to cook the rice, and then added in with the rice half way through the cooking period.

To prepare your artichokes, trim the stems, and then peel them back to the inner, pale green leaves. Remove any hairy chokes with a small spoon, and slice thinly. The artichokes should then be immersed in a bowl of lemon water until you need to use them to prevent discoloration. You can also see my step by step instructions on How To Clean An Artichoke. I do realize that not everyone is lucky enough to have fresh artichokes available, and if that is the case, I’d suggest using frozen ones, not the marinated ones in jars or canned ones. Frozen artichokes are already cleaned, so all you need to do is thaw them and slice thinly.

Buon Appetito!
Deborah Mele 2012


____Braised Artichokes with Roasted Asparagus and a Mint-Chive Dressing

Kathy Gunst's "Braised Artichokes with Roasted Asparagus and a Mint-Chive Dressing." (Jesse Costa/WBUR)

Kathy's Note: You can make this dish ahead of time. Serve with warm crusty bread.

Ingredients:
1/2 pound asparagus, ends trimmed
1 teaspoon olive oil, plus ¼ cup
2 tablespoons chopped fresh chives
2 large artichokes, peeled away to the heart
Juice of 2 small lemons
Salt and pepper to taste

Vinaigrette Ingredients:
1 teaspoon Dijon-style mustard
1 teaspoon plain yogurt
Salt and pepper
1 ½ tablespoons minced chives
1 ½ teaspoons chopped fresh mint
Juice from 1 large lemon
¼ cup olive oil

Instructions:
Preheat the oven to 475 degrees. Place the asparagus in a small roasting pan or ovenproof skillet and sprinkle with the teaspoon of oil, salt, and pepper. Roast for about 8 to 10 minutes, or until just tender.

Place the artichoke hearts in a medium skillet and add 2 cups water and the juice of 1 lemon and 1 tablespoon olive oil. Bring to a boil, reduce the heat and let cook, stirring the artichokes from side to side, for about 15 to 20 minutes, or until tender when tested with a small, sharp knife. Spoon the cooking liquid on top every few minutes. Drain and remove. Cut into thin or thick slices.

Make the vinaigrette: mix the mustard, salt and pepper. Add the chives and mint. Stir in the lemon juice and then the olive oil. Add the yogurt and stir until smooth.

Place the asparagus on a large serving platter. Arrange the cooked artichokes on top. Drizzle the vinaigrette on top. Serve warm or room temperature.


Cardamom & Oregano Roasted Chicken with Braised Fava Beans, Artichokes, and Peas (Guest Post)

The delicious flavors of middle eastern cuisine with vibrant fresh colors are all combined together in this one complete meal dish of fresh herbs roasted chicken on a bed of popular middle eastern vegetables. Today, I’m very excited to be a guest over at Yummy Food. Lubna is the blogger behind Yummy Food, food photographer and stylist. At her wonderful blog, she shares her indian recipes and many recipes from around the globe, strongly recommended to give her a visit and feast your eyes. Lubna contacted me to write for her a guest post on the occasion of ramadan… Our fasting month. Since 2008, Lubna is holding a Ramadan event (Joy from Fasting to Feasting), where she is sharing some of ramadan recipes. This year the theme calling for all muslim bloggers from all around the globe to celebrate and share their traditions and popular meals during Ramadan. Please do a visit to the event page and feast on various recipes shared by wonderful bloggers, and read about to get to knowledge more about this holly month through peoples traditions from all around the world.

Roasted chicken is one of the comfort food I love to go with, not only in ramadan, but also in my regular busy days. Whether I’m looking for delicious and nutritious food to feed my family or something elegant and understated to serve at a friends gathering. It’s easy to make and quick to prepare. Serve it with another side, mainly vegetables, you’ll have a satisfying complete meal.

You will not be bored with the roasted chicken. Everytime I make roasted chicken I can add a new flavor. This simple roast chicken recipe uses fresh herbs with spices and olive oil marinade to influence and complement the flavor of the chicken. Oregano, the flavor of the Mediterranean and middle east. One of the essential herbs, its lively savory flavor makes it dearly loved, that is used to make many savory dishes, stocks, soups, and all kind of slow cooked savory dishes. Cardamom is an indian spice, widely used in middle east in savory or sweet dishes. It adds a curious , slightly camphorous undertone to the dishes. With garlic, an old herb, all the flavors mixed together to give the chicken a pleasant flavor that you will not forget. Serve the chicken with this vibrant summery vegetable braise of fava beans, artichokes, and peas (recipe follow) and a side of cracked wheat pilaf. Artichokes, or as they called in arabic kharsuf, are clearly enjoyed in arab styles of cooking. Their delicate nutty flavors make them popular in many dishes. For the recipes, please check out Lubna’s blog here.

الدجاج المشوي بنكهة الزعتر الاخضر والهيل

دجاجتين كل منها بوزن ١ باوند او حسب الرغبه
حوالي ١٥ حبة هيل
٣ فصوص ثوم
ملح وفلفل
ملعقتين كبار زعتر اخضر مفروم
١/٤ كوب زيت زيتون
١/٢ ملعقه صغيره بهارات مطحونه

ندق الهيل بالهاون حتى تنفصل القشور عن البذور، نزيل القشور ونكمل طحن البذور لحتى تظهر رائحة الهيل. نضيف الثوم المقطع والملح والزعتر، ندقه ونطحنه بالمدق لنعم ويصبح كالمعجون لعدة دقائق، نضيف ٣ ملاعق زيت زيتون ونحرك المزيج تدريجيا، نستمر بالطحن حتى نتاكد من حصولنا على معجون املس تقريبا نتبل الدجاج بالملح والفلفل ، ندهن معجون الزعتر والزيت على كامل الدجاج مع الفرك حتى نتاكد من تشبع الدجاج بالنكهات، نخلط باقي الزيت بباقي معجون الزعتر ونصبه فوق الدجاج، نغطيه ونتركه ينتقع لمدة من٤- ٨ ساعات او طول الليل بالثلاجه نحمي الفرن على ٤٠٠ ف، نضع الدجاج في صينية الفرن، نرش الفلفل المطحون على الدجاج وندخله الفرن لحوالي ساعه، او حتى يتحمر ويصبح لونه ذهبي قبيل انتهاء طهي الدجاج ندهنه مره اخرى بما تبقى من خليط الزعتر والزيت يقدم بجانب طبق من الخضار

خلطة الفول الاخضر مع الارضي شوكي والبازيلا المطهوه

١ كوب بازيلا حب طازجه او مفرزه
١ و ١/٢ كوب فول اخضر طازج او مفرز
١/٢ بصله مقطعه ارباع
١/٢ كوب من الارضي شوكي المنقوع بالزيت ومقطع ارباع
٢ ملعقه كبيره زيت زيتون
١ ملعقه صغيره ثوم مهروس
١ كوب بندوره شرحات رفيعه
ملح وفلفل
بهارات

في طنجره نضيف الفول والبصل والبازيلا نغمره بالماء قليلا ونتركه يغلي لمدة ١٠ دقائق على حراره متوسطه ، نصفيه من الماء ونبرده باضافة ماء مثلج عليه لينهي عملية الاستواء في طنجره اخرى نضيف الزيت والثوم نستويه لدقيقه، نضيف البندوره ونحرك، نضيف الفول والالبازيلا والبصل ونحرك بهدوء، ثم نضيف الارضي شوكي، الملح والفلفل يقدم بجانب الدجاج المشوي والفريكه المفلفله باللحم المفرومه

للمزيد من الصور لمتابعة الطريقه كامله تابعوني حيث احل ضيفة على Yummy Food


Cardamom & Oregano Roasted Chicken with Braised Fava Beans, Artichokes, and Peas (Guest Post)

The delicious flavors of middle eastern cuisine with vibrant fresh colors are all combined together in this one complete meal dish of fresh herbs roasted chicken on a bed of popular middle eastern vegetables. Today, I’m very excited to be a guest over at Yummy Food. Lubna is the blogger behind Yummy Food, food photographer and stylist. At her wonderful blog, she shares her indian recipes and many recipes from around the globe, strongly recommended to give her a visit and feast your eyes. Lubna contacted me to write for her a guest post on the occasion of ramadan… Our fasting month. Since 2008, Lubna is holding a Ramadan event (Joy from Fasting to Feasting), where she is sharing some of ramadan recipes. This year the theme calling for all muslim bloggers from all around the globe to celebrate and share their traditions and popular meals during Ramadan. Please do a visit to the event page and feast on various recipes shared by wonderful bloggers, and read about to get to knowledge more about this holly month through peoples traditions from all around the world.

Roasted chicken is one of the comfort food I love to go with, not only in ramadan, but also in my regular busy days. Whether I’m looking for delicious and nutritious food to feed my family or something elegant and understated to serve at a friends gathering. It’s easy to make and quick to prepare. Serve it with another side, mainly vegetables, you’ll have a satisfying complete meal.

You will not be bored with the roasted chicken. Everytime I make roasted chicken I can add a new flavor. This simple roast chicken recipe uses fresh herbs with spices and olive oil marinade to influence and complement the flavor of the chicken. Oregano, the flavor of the Mediterranean and middle east. One of the essential herbs, its lively savory flavor makes it dearly loved, that is used to make many savory dishes, stocks, soups, and all kind of slow cooked savory dishes. Cardamom is an indian spice, widely used in middle east in savory or sweet dishes. It adds a curious , slightly camphorous undertone to the dishes. With garlic, an old herb, all the flavors mixed together to give the chicken a pleasant flavor that you will not forget. Serve the chicken with this vibrant summery vegetable braise of fava beans, artichokes, and peas (recipe follow) and a side of cracked wheat pilaf. Artichokes, or as they called in arabic kharsuf, are clearly enjoyed in arab styles of cooking. Their delicate nutty flavors make them popular in many dishes. For the recipes, please check out Lubna’s blog here.

الدجاج المشوي بنكهة الزعتر الاخضر والهيل

دجاجتين كل منها بوزن ١ باوند او حسب الرغبه
حوالي ١٥ حبة هيل
٣ فصوص ثوم
ملح وفلفل
ملعقتين كبار زعتر اخضر مفروم
١/٤ كوب زيت زيتون
١/٢ ملعقه صغيره بهارات مطحونه

ندق الهيل بالهاون حتى تنفصل القشور عن البذور، نزيل القشور ونكمل طحن البذور لحتى تظهر رائحة الهيل. نضيف الثوم المقطع والملح والزعتر، ندقه ونطحنه بالمدق لنعم ويصبح كالمعجون لعدة دقائق، نضيف ٣ ملاعق زيت زيتون ونحرك المزيج تدريجيا، نستمر بالطحن حتى نتاكد من حصولنا على معجون املس تقريبا نتبل الدجاج بالملح والفلفل ، ندهن معجون الزعتر والزيت على كامل الدجاج مع الفرك حتى نتاكد من تشبع الدجاج بالنكهات، نخلط باقي الزيت بباقي معجون الزعتر ونصبه فوق الدجاج، نغطيه ونتركه ينتقع لمدة من٤- ٨ ساعات او طول الليل بالثلاجه نحمي الفرن على ٤٠٠ ف، نضع الدجاج في صينية الفرن، نرش الفلفل المطحون على الدجاج وندخله الفرن لحوالي ساعه، او حتى يتحمر ويصبح لونه ذهبي قبيل انتهاء طهي الدجاج ندهنه مره اخرى بما تبقى من خليط الزعتر والزيت يقدم بجانب طبق من الخضار

خلطة الفول الاخضر مع الارضي شوكي والبازيلا المطهوه

١ كوب بازيلا حب طازجه او مفرزه
١ و ١/٢ كوب فول اخضر طازج او مفرز
١/٢ بصله مقطعه ارباع
١/٢ كوب من الارضي شوكي المنقوع بالزيت ومقطع ارباع
٢ ملعقه كبيره زيت زيتون
١ ملعقه صغيره ثوم مهروس
١ كوب بندوره شرحات رفيعه
ملح وفلفل
بهارات

في طنجره نضيف الفول والبصل والبازيلا نغمره بالماء قليلا ونتركه يغلي لمدة ١٠ دقائق على حراره متوسطه ، نصفيه من الماء ونبرده باضافة ماء مثلج عليه لينهي عملية الاستواء في طنجره اخرى نضيف الزيت والثوم نستويه لدقيقه، نضيف البندوره ونحرك، نضيف الفول والالبازيلا والبصل ونحرك بهدوء، ثم نضيف الارضي شوكي، الملح والفلفل يقدم بجانب الدجاج المشوي والفريكه المفلفله باللحم المفرومه

للمزيد من الصور لمتابعة الطريقه كامله تابعوني حيث احل ضيفة على Yummy Food


FLEETING PLEASURES / The first blush of spring's harvest -- green garlic, fava beans, artichokes, asparagus and leeks -- usher in an ephemeral culinary season

The French call them "les primeurs" -- literally, "the firsts" -- and they announce them with signs in shops and farmers' markets. French home cooks and chefs alike prize these tender spring vegetables: the asparagus, artichokes, beets, carrots, turnips, fava beans and leeks that launch a new harvest year. After months of parsnips, hard squashes and cabbage, those first delicate vegetables seem as fresh as spring air.

"It's like shrugging off this really heavy cape," says Maria Helm, chef at San Francisco's PlumpJack Cafe, one of the many local chefs who say they relish the transition to spring produce. And Bay Area restaurant patrons this year will encounter a broader range of spring vegetables than ever as chefs compete to bring their customers new tastes.

Helm is one of a handful of Bay Area chefs cooking with ramps this spring. These wild leeks from the East Coast resemble green onions in flavor but are even more tender, says Jeffrey Block, a fellow ramp fan and chef at 231 Ellsworth in San Mateo. Spring onions, harvested before the bulb forms, are another current chefs' favorite, appreciated for the mild onion character they add to soups, vegetable ragouts and risotto.

Similarly, green garlic will be flavoring a lot of restaurant dishes this spring and tempting farmers' market shoppers. Pulled in the green, or adolescent, stage, the "stinking rose" looks like a baby leek and has a muted but unmistakeable garlic fragrance. Like a leek's pale shank, the garlic shank can be sliced or minced whole after removing any tough outer layers.

By the look of their spring menus, chefs remain smitten with fava beans. Rarely seen in restaurants here a decade ago, these plump spring shelling beans now turn up in many dishes, although typically in modest quantities, reflecting their labor-intensive preparation. They must be removed from their fuzzy pod, then hand-peeled one by one, but the sweet bright-green bean inside repays the effort.

By definition, primeurs are a fleeting pleasure. Within weeks, these first spring vegetables will be replaced by more mature specimens and other vegetables that require late spring's warmth. The accompanying recipes put these delicate primeurs center stage, in simple preparations that highlight their natural sweetness.


In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto » Con Poulos

In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup » Ryan Liebe

Oregano & Cardamom Roasted Chicken with Braised Fava Beans, Artichokes, and Peas is a nutritious and delicious one pot meal recipe.

Ingredients

  • For Roated Chicken
  • 2 small Chicken, 1 pound each
  • About 15 whole Cardamom pod
  • 3 large cloves Garlic, roughly chopped
  • Salt and pepper
  • 2 tbsp. fresh Oregano, or dried
  • ¼ cup Olive oil
  • ½ tsp. All spice, ground

For Braise

  • 1 cup frozen Peas
  • 1 ½ cup frozen Fava beans
  • ½ Onion sliced in quarters
  • ½ cup marinated quartered artichokes
  • 2 tbsp. Olive oil
  • 1 tsp mashed Garlic
  • 1 cup thinly sliced Roma tomato
  • Salt and pepper
  • ¼ tsp. All spice ground

Instructions

How to make Oregano and Cardamom Roasted Chicken

  1. Using a mortar and pestle, pound the cardamoms to loosen the husk.
  2. Remove these and continue to pound the seeds to bruise them and release their flavor.
  3. Add the roughly chopped garlic, salt, and chopped oregano leaves. Pound for a few minutes, mixing all the ingredients together well.
  4. Then add 3 tablespoon of olive oil and stir in well. Continue crushing until you have thick, smooth paste.
  5. Season the chicken with salt all spices first make sure to rub in every part, then rub three- quarter of the paste over the chicken, ensuring that you get in all the little cracks and crevices.
  6. Mix the remaining paste with the remaining olive oil and then pour over the chicken. Cover and marinade the chicken for 4 - 8 hours, turning occasionally.
  7. When ready to cook, preheat the oven at 400 f. Place the chicken in an oven pan and season with crushed black pepper.
  8. Cook the chicken in the oven for about an hour, until the birds are golden all over.
  9. Toward the end of cooking, brush the birds all over with the remaining marinade.
  10. Serve with braised fava, artichoke, and peas (recipe follow), and a side dish of cracked wheat pilaf.

Preparing Braise for Roasted Chicken

  1. In pot, add the peas, fava beans, and sliced onion.
  2. Fill to cover with hot boiled water, boil for 10 minutes on medium heat, then drain and refresh in cold water.
  3. In a pan, add oil and slightly sauté the garlic. Add the sliced tomato and mix with garlic.
  4. Add fava beans, peas and onion, moving them gently around the oil.
  5. Finally add the marinated artichokes, season with salt and pepper, add the spice, cook for 1 min.

Notes

Serving Suggestions:

This flavorsome Roasted Chicken is complete meal in itself. As this has got wonderful flavours of braised peas, fava beans and artichokes.

You can serve this roasted chicken with pilaf, pulao or biryani.

Nutrition Information:

Yield:

Serving Size:

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Comments

hello lubNA
I lakshmi…loved ur blog…..btw i author ablog too its called cookncackle.blogspot.in…if you get time pls have a look too….

i so love this dish, as a big fan of roasted chicken anytime! LOve Samah's blog and her fresh approach to cooking..you choose really talented ladies, Lubna!

Delicious & flavorful Chicken roast and the pictures are so tempting!

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السلام علیکم

Welcome to my blog. I am Lubna Karim, the face behind ‘Yummy Food’. A science student turned into a management graduate finally ending up in the kitchen, experimenting and experiencing the joys of cooking….Read more about me..


Watch the video: 30 Minute Greek -Artichoke u0026 Fava Bean Stew VEGAN