Reprinted from “Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House”
- 20 Chicken Thighs
- salt and freshly ground black pepper
- Flour or matzah meal, for coating
- Vegetable oil, for frying
- 4 onions, cut into quarters
- 1 28-oz (750ml) bottle dry white wine
- 7 artichokes, fresh or frozen, cut into quarters
- 2 whole lemons, scrubbed, seeded and coarsely chopped
- 15 garlic cloves, whole
- 2 tablespoons turmeric
Season chicken thighs with salt and pepper, then dip in flour/matzah meal. In a Teflon pan, heat a bit of oil over medium-high heat. Add chicken thighs and saute on each side until golden brown. Set aside.
In a heavy wide-based pan, heat oil over medium-high heat. Add onions and saute until golden. Arrange chicken pieces on top, then pour in wine and bring to a boil. Reduce heat to medium, and cook for about 5 minutes, until alcohol evaporates. Ad artichoke pieces, lemons, garlic, turmeric, and salt and pepper to taste. Add enough water to cover, bring to a boil, and cover with a tight-fitting lid. Reduce heat and cook at a gentle boil for about 45 minutes, until chicken is soft and has absorbed the flavors of the lemons and artichokes.