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Braised chicken with olives and artichoke hearts

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 9
Servings 4
Time 5 minutes


  • 500
    brown rice
  • 10
    olive oil
  • 4
    x 110 g chicken breasts, with bone, skin removed and halved
  • 20
    calamata olives, pitted
  • 1
    x 410 g can artichokes, drained
  • 375
    chicken stock
  • 1
    fresh baby spinach leaves
  • 10
  • salt and milled pepper to taste


15 minutes
Cook rice according to packet instructions.
Meanwhile, heat oil in a large stockpot over medium-high heat.
Season both sides of chicken with salt and pepper and add chicken to pan.
Sear for two minutes on either side or until chicken is golden brown.
Add olives, artichokes and 315 ml of the chicken stock to the pan and allow simmer.
Reduce heat to medium-low, cover pan and cook for 10 minutes, until chicken is cooked through.
Remove chicken from pan and arrange on a serving plate. Set aside.
Add spinach to the pan and cook for 20 to 30 seconds, until spinach wilts.
Using tongs, remove spinach and arrange alongside chicken.
Dissolve cornflour in remaining 65 ml stock.
Add mixture to the pan and simmer for one minute, until liquid thickens.
Spoon sauce, with olives and artichokes over chicken.
Serve with brown rice.
Energy: 1 789 kJ; Fat: 25% (12 g); Carbohydrate: 42% (45 g); Protein: 33% (35 g); Fibre: 4 g; Calcium: 68 mg; Iron: 4 mg.

Read more on: poultry  |  sauté

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