My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. —Suzette Zara, Scottsdale, Arizona
Prep: 30 min. Cook: 4 hours
4 servings plus leftovers
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced
1. In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker.
2. Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf.
3. Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
1 chicken thigh with 1/4 cup artichoke mixture and 1 tablespoon gremolata: 434 calories, 21g fat (4g saturated fat), 81mg cholesterol, 971mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 26g protein.