Braised Chicken with Artichokes and Olives

INGREDIENTS

• 3 cloves garlic, thinly sliced
• Freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh mint or cilantro
• 2 teaspoons lemon zest
• 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
• 1 bay leaf
• 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
• 1/2 cup pitted green olives, such as picholine or manzanilla
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon turmeric
• 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
• 8 thawed frozen or jarred artichoke hearts (see note), quartered
• 3 tablespoons freshly squeezed lemon juice
• Generous pinch red pepper flakes
• 1/2 teaspoon ground cumin
• 1 yellow onion, diced
• Sea salt
• 1/2 teaspoon ground coriander
• 2 cups organic chicken broth, homemade (page 56) or 
store-bought