Chicken thighs with artichokes, leeks and quinoa

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This is a lemon-y, hearty perfection in your mouth. I know it sounds difficult for a little one to like artichokes and leeks but trust me and give this a try, especially if the you like lemon in your dishes.

This was the first time that I served artichokes to Panos. Growing up my mom used to make artichokes very often. It was a whole process to pick them, cut and clean them and finally cook them. Unfortunately, here in US, I can’t find the type of artichokes that we had in Greece. Likely I came across the frozen artichoke hearts in my local Whole Foods. I was very hesitant to buy them in the beginning as I wasn’t sure if they will be tender and delicious. I gave them a try and I was so happy.


I usually cook with in season fresh produce and this is the reason that I picked lots of fresh leeks. I love the smell and the taste of the sauteed leeks. What a delicate, aromatic, almost sweet taste! Panos loves leeks too. So I came up with this recipe which combines lots of the foods that he loves: leeks, lemons, chicken and quinoa.

Tips to introduce a new food

  • When you introduce a new food in your toddler or kid, try to serve it with something that is familiar, something that will likely eat. This way you ensure that you give the opportunity to expand their palette but on the same time you expose them to new textures, smells, tastes.
  • Make sure that you tell them what they are eating. Don’t try to hide what you are introducing. No-one likes to try something that doesn’t know. BUT make it fun! I always make a quick song about the new food or sometimes I say the name of the food funny. My son usually laughs and follows my lead and sing with me. Right there, that moment is where we create memories together through food! Try to make it fun and playful. Kids love that!

Chicken thighs with artichokes, leeks and quinoa

Recipe by Panos EatsCourse: DinnerDifficulty: Moderate
Servings

6-8

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 10 organic free range chicken thighs

  • 4 leeks, sliced

  • 10 green onions, sliced

  • 1 lb (0.45 kilograms) artichoke hearts

  • 4 tbsp grass fed ghee

  • 1 cup well washed quinoa

  • 1 lemon, zest and juice

  • 4 tbsp dill finely chopped

  • 1/2 tsp ground ginger

  • 1/2 tsp ground turmeric

  • Salt and pepper to taste

Directions

  • Melt the ghee over medium heat
  • Saute the chicken till the skin is golden
  • Add the leeks and green onions, salt and pepper and saute till the start to be fragrant. Usually about 5 minutes
  • Add the spices, the artichokes, the quinoa, along with 3 cups of water
  • Cover and simmer over medium heat for 15 minutes.
  • Transfer the veggies and quinoa in a bowl
  • Add some extra water and continue cooking the chicken for 10 more minutes to make sure that it is cooked well done
  • After chicken is done, let it cool to be easy to handle and remove the bones and skins. Cut in bite size pieces
  • Before serving add the fresh dill, lemon zest and lemon juice

Notes

  • I used bone-in, skin-in chicken thighs as I believe that they are tastier and juicier. After cooking I just removed the skin and bones
  • Instead of water you could add chicken stock. I didn’t have any homemade on hand so I used water
  • I used a dutch oven as I love its thick bottom. Feel free to use any big soup pot that you have on hand

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