Braised artichoke chicken with basil
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
An Italian inspired tray bake of golden chicken chops, artichokes and quinoa with flavours of fennel and paprika.

1. Set oven to 250ºC. 
Bring 3 cups of water to boil in the kettle.
Slash chicken down to the bone. Combine 2 tsp paprika, salt, pepper and 1 tbsp oil. Rub all over chicken to coat.

2. Heat an ovenproof pan over medium-high heat. Cook chicken skin-side down for 5 minutes. Slice onion, add to pan as you go along with 1 tsp fennel seeds. Turn chicken and cook for a further 5 minutes. Remove chicken to a plate and remove pan from heat.

3. Roughly chop tomatoes and halve artichokes. Add to pan along with quinoa, crumbled stock cube, boiling water and 2 tbsp vinegar.

4. Return chicken to pan, skin-side up. Cover with foil and roast in oven for 15 minutes, or until chicken is cooked through and quinoa is tender.

5. Rinse and roughly chop kale. Heat a frypan over medium heat with 1 tbsp oil. Add kale and crushed garlic clove. Cook, tossing, for 3-4 minutes, or until just wilted.

6. Divide chicken, quinoa and kale between shallow bowls. Garnish with sliced basil leaves to serve.

Notes:
If you don’t have an ovenproof frypan you can transfer all the ingredients to an oven dish instead.
Chicken chops 4 pack
Brown onion 1/2
Tomatoes 3
artichokes 400g
White Quinoa 1 packet (150g)
Kale 1/2 bunch
basil 1 packet

From your pantry:
oil (for cooking), salt, pepper, stock cube of choice (1), ground paprika, fennel seeds, apple cider vinegar, garlic (1 clove)