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Roasted Chicken Thighs with Artichokes
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
5-6 medium garlic cloves, minced
One 1/4 inch piece of fresh ginger, peeled and minced
2 teaspoons paprika
Dash of cayenne pepper
Juice of 1 lemon
8 boneless, skinless chicken thighs
2 Tablespoons cilantro, chopped
1 green onion, chopped
3 Tablespoons olive oil, divided
1/4 cup Italian parsley, chopped
4 Roma tomatoes, quartered
12 oz. jar of gf artichoke hearts in oil, drained
1/4 cup gf chicken stock
8 oz. gf fettucine
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Directions
In a medium bowl, combine the garlic, ginger, paprika, cayenne pepper and lemon juice. Add the chicken, cilantro, 1 Tablespoon olive oil and Italian parsley. Turn to coat, cover and refrigerate for about 3 hours.
Preheat the broiler. In a large, deep, oven-safe skillet, toss the tomatoes with 1 tablespoon olive oil and season with salt and freshly ground black pepper. Place the tomatoes under the broiler and broil until the tomatoes are softened and lightly browned in spots. Remove from the oven and transfer to a bowl. Add the artichokes to the tomatoes and set aside.
Preheat the oven to 375 degrees F. Remove the chicken from the marinade; season with salt and freshly ground black pepper. Place the pan used for the tomatoes on the stove top and heat over medium high heat. Add the marinated chicken and brown on both sides, about 3-5 minutes. Add the chicken stock and transfer the pan to the oven. Roast the chicken for 15 minutes or until cooked through. Transfer the chicken to a platter and tent with foil to keep warm.
Cook the pasta according to package directions (until al dente). Drain.
Pour the reserved tomatoes and artichokes into the pan with the chicken drippings and heat over medium heat until re-heated.
Toss the artichoke and tomatoes, along with the juices in the pan, with the pasta. Transfer to a large serving bowl. Top with cooked chicken thighs. Adjust seasonings if necessary with salt and freshly ground black pepper. Garnish with Italian parsley and serve. |
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Tips
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We used Tinkyada’s gluten-free fettucine for the gf fettucine in this recipe. for more information on this product visit www.tinkyada.com. |
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