Chicken Bake with Artichokes and Green Olives [Paleo - AIP]
Total time
Author: Sophie Van Tiggelen
Recipe type: Meat
Cuisine: Paleo Autoimmune Protocol
Serves: 4-5
- 1 tablespoon extra-virgin olive oil + extra for greasing the dish
- 1 whole chicken, cut up (or replace with 2½ pounds of chicken thighs and/or drumsticks)
- 3/4 teaspoon sea salt
- 1 (14-ounce) can artichoke hearts, drained (about ½ pound)
- 1½ cups garlic-stuffed green olives (or replace with green olives and add 4 cloves of garlic, minced)
- 1 can full fat coconut milk
- 2 teaspoons dried tarragon
- Heat oven to 350° F. Set the rack in the middle of the oven. Grease the bottom of a baking dish with olive oil.
- Arrange chicken pieces in the bottom of the baking dish in a single layer. Drizzle with olive oil and season with salt.
- Arrange artichokes and olives around chicken. Pour coconut milk over all ingredients and sprinkle with tarragon.
- Bake, uncovered, until chicken is cooked through, about 60 to 75 minutes. Check seasoning and adjust salt to taste.
- Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/chicken-bake-with-artichokes-and-green-olives-paleo-aip/
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