Zhug Chicken
Description
Chicken is marinated in zhug, a spicy green sauce, then baked with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.
Ingredients
•
3/4 cup zhug sauce, divided
•
1 boneless chicken breast
•
2 chicken legs, bone-in and skin-on
•
2 bone-in chicken thighs with skin
•
2 whole artichokes
•
1/2 lemon, juiced
•
1/2 cup pitted Kalamata olives, drained
•
1/2 cup marinated sun-dried tomatoes, drained
Directions
1
Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2
Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3
Preheat the oven to 400 degrees F (200 degrees C).
4
Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5
Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).