Creamy Chicken and Artichoke Pan
with Lemon and Green Beans
Saffron and cinnamon make this dish memorable.
Cals 551 · Prot 45 · Carbs 22 · Fat 32
Low Carb
30 min
Saffron and cinnamon make this dish memorable.
Cals 551 · Prot 45 · Carbs 22 · Fat 32
Low Carb
Ingredients
Chicken pan
Skinless boneless chicken thighs
400 Grams
Brown onion
1 Piece
Garlic cloves
3 Pieces
Lemon
2 Pieces
Artichoke hearts
400 Grams
Water
200 ML
Chicken stock cube
4*5*9*15*
0.5 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Saffron Splash
20 ML
Cinnamon stick
1 Piece
Honey
20 Grams
Cooking cream
4*
200 ML
To serve
Green beans
250 Grams
Fresh parsley
20 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2293 / 551 |
| Fats (g) | 31.8 |
| of which saturated (g) | 19 |
| Carbohydrates (g) | 22 |
| of which sugars (g) | 12.9 |
| Fibers (g) | 5.9 |
| Proteins (g) | 45 |
| Salt (g) | 1.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and chop the onion and garlic. Juice half of the lemons and slice the remainder.. Rinse and drain the artichoke hearts. Halve them. Boil the measured water and dissolve the stock cube in it.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken thighs (in batches) for 3 min on either side until nicely browned. Transfer to a plate and set aside.
3 Fry
Return the pan to a medium heat. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 2 min further. Add the artichoke and mix well.
4 Simmer
Return the chicken back the pan. Add the chicken stock, 2 Tbsp of lemon juice, the lemon slices, black pepper, saffron, cinnamon stick and honey. Bring to a simmer and cover with a lid. Stew over a low heat for 15 min.
5 Boil green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Chop the parsley finely.
6 Finish chicken pan
Add the cooking cream to the pan and simmer uncovered for a final 3-4 min or until the sauce has reduced to your liking. Check the seasoning. Garnish with the chopped parsley. Serve the artichoke chicken with the green beans to the side.
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