Another Social Media request, though I cannot take credit for this one – the recipe comes from Mark Sisson’s PRIMAL BLUEPRINT – Quick & Easy Meals, page 111.
1/3 Cup Olive Oil
3 Tbs Butter
6 Preserved anchovy fillets
4 Garlic Cloves, finely chopped
Zest of 2 Lemons
2 Pounds Chicken Breast, cut into 1/2″ – 1″ chunks
2 14-Ounce Cans of Artichoke Hearts, drained and quartered
1/3 Cup Parsley, roughly chopped
In a small skillet over medium heat combine the olive oil, butter and anchovies. As the butter melts, smash the anchovies into a paste with a wooden spoon. When the anchovies have dissolved and the butter and oil are bubbling, turn off the heat and mix in the garlic and lemon zest.
Turn the over broiler on high.
Combine the chicken and artichokes in a rimmed baking pan. Sprinkle lightly with kosher salt and fresh ground pepper. Drizzle the oil mixture on top and mix well to coat.
Cook the chicken for 10 – 15 minutes, stirring several times until done.
Garnish with parsley and serve.
Personally I like to cook it a little longer to get a little of that burnt look, but that is just personal preference.
Let me know what you think!