Preheat oven to 350°
Ingredients
- 4 bone in skin on chicken thighs
- 1 Can (14 oz) quartered artichoke hearts, rinsed and drained (NOT marinated)
- 1 Cup brown basmati rice (other rices or grains could be substituted)
- 1 1/2 Cup Thai style coconut stock **
- 1 sliced shallot
- 2 cloves of crushed garlic
- 1/2 lemon sliced very thinly, fine zest of half lemon
- Olive oil
- salt and pepper
- 1 bunch of cilantro for garnish (optional)
Preheat the oven to 350°F (175°C). In a large oven proof skillet over medium high heat, add a little oil. Pat chicken thighs dry, season with salt and pepper and place in skillet skin side down.
Brown nicely on both sides (chicken will not be done). Remove chicken from pan and set aside, add shallots and garlic to the pan for 2 minutes or so, then add the cup of basmati rice, toss to coat, then add the artichoke hearts, add the lemon zest and the coconut stock. Season with a little salt and pepper. Bring to a boil then nestle the chicken thighs back into the rice mixture, lay the thin slices of lemon over each piece of chicken. Cover, and place on the middle rack in the oven.
Bake covered for 35-45 minutes, until chicken internal temp is 165° and the rice has absorbed the liquid and is still slightly chewy (al dente)
Garnish with fresh chopped cilantro
**the organic Thai broth I found contains coconut water, lemon grass, ginger, chiles, and spices. If you cannot find it, you can easily substitute a mixture of 50% regular coconut milk (not coconut cream), and 50% chicken or vegetable stock, with an addition of red Thai curry paste to taste.
This amount can easily handle 4,5, or 6 chicken thighs, what ever fits in your skillet.
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