Inspired by cafeteria fare: Greek chicken

I'm blessed to work for a company that provides first-rate fare in the employee cafeteria-- a good selection of healthy, nicely prepared dishes. One day last week the menu featured delicious Moroccan chicken with couscous, which inspired me to try something similar at home. I found a good recipe in "The Bon Appetit Cookbook" for chicken wth artichoke hearts (Greek, not Morrocan) and also a recipe for couscous with Kalamata olives and fresh herbs. With a simple spinach salad, this made for a nice dinner tonight just for the two of us.

Here's how I cooked the chicken. I'll blog about the couscous in my next post.

Greek chicken and artichokes

2 tablespoon olive oil
2 chicken breasts and 4 thighs, with skin and bones
2 6-ounce jars marinated artichoke hearts
1 15-ounce can chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano

Heat oil in a large skillet over medium-high heat. Saute chicken until browned, about 5 minutes per side. Drain artichokes, saving marinade in a small bowl. Add to the chicken: 2 tablespoons marinade, broth, lemon juice, lemon peel and crushed red pepper. Reduce heat to medium low, cover and simmer about 10 minutes, until chicken is cooked through. Stir in artichokes and 2 tablespoons of the oregano. Simmer about 5 minutes longer. Stir in remaining oregano. Season to taste with salt and pepper.