This flavorful dish brings together tender chicken with a spicy, herb-packed zhug sauce that adds a vibrant kick. It’s perfect for those who love bold tastes and simple, fresh ingredients.
Start by spreading about a tablespoon and a half of zhug sauce over each piece of chicken. Pop the chicken in the fridge to marinate for at least an hour. When you’re ready to cook, take it out about 30 minutes beforehand so it can come up to room temperature.
While the chicken is marinating, get the artichokes ready. Peel off the tough outer leaves until you reach the tender core leaves and hearts. Cut the artichokes into quarters, then toss them into a bowl with some water and a squeeze of lemon juice to keep them from browning. Give them a quick stir and set them aside.
Preheat your oven to 400°F (200°C). Place the marinated chicken in a deep baking dish. Drain the artichokes and nestle them around the chicken, pressing them down a bit so they stay moist while cooking. Scatter olives and sun-dried tomatoes over everything.
Bake everything uncovered for about 45 minutes, or until the chicken is cooked through and the juices run clear. To be sure, check that the internal temperature hits 165°F (74°C) with a meat thermometer. Then, it’s ready to serve!
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use fresh herbs in the sauce for the best taste.
- Adjust the amount of chili in the sauce to match your heat preference.
This dish combines tender, juicy chicken with a vibrant, spicy sauce that bursts with fresh herbs and bold flavors. It’s a great way to add excitement to your meal while keeping things simple and healthy.
Serve with warm pita bread or over a bed of fluffy rice to soak up the sauce. A side of fresh salad or roasted vegetables complements the spicy notes perfectly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the sauce fresh.
