INGREDIENTS:
3 small artichokes, halved
1 tbsp + 2 tsp olive oil, divided
5 boneless skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Garlic powder, to taste
1 large shallot, diced
4 cloves garlic, each clove cut into thirds lengthwise
Pinch of crushed red pepper flakes
1 cup chicken broth
1 pint grape tomatoes, halved
2 cups of spinach
Handful pitted kalamata olives
Handful pitted green olives
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
DIRECTIONS:
1.Preheat the broiler to 375 degrees.
2.Warmth a major pot of water to overflow with a steamer inside. Cut the artichokes down the middle, the long way, and evacuate the fuzzy bit of the artichoke heart in every half. Place the cleaned artichoke half in a bowl of water with lemon juice. Rehash with the rest of the parts. Place the artichokes in the steamer and place a top to finish everything. Steam for 10 minutes.
3.While the artichokes are steaming, season the chicken thighs equally with ocean salt, newly split pepper, dried oregano, and garlic powder, to taste. Warmth 1 tablespoon of olive oil in a huge Dutch broiler over medium high warmth. Place the chicken into the HOT Dutch broiler and cook for 3-4 minutes or until the point when the chicken is brilliant darker, flip and cook for 1 minute. Expel the chicken and place on the plate. Put aside.
4.Warmth the rest of the 2 teaspoons of olive oil over medium warmth. Include the shallot at that point cook, mixing frequently, for 1-2 minutes, until relaxed. Include the garlic pieces and smashed red pepper drops to the skillet and cook, mixing continually, for 1 minute. Include the chicken juices, making a point to rub up the sautéed pieces on the base of the container. Place the chicken once more into the dish alongside the tomatoes, spinach, kalamata olives, green olives, and crisp oregano. Place into the broiler and prepare for 20-25 minutes, or until the point that the chicken is cooked through. Expel from the broiler and serve. Appreciate!