Chicken and artichokes with kippered lemon sauce

Chicken and artichokes with kippered lemon sauce

1/3 cup olive oil
3 Tablespoons butter
1 tin, drained, kippers in oil
4 garlic cloves, finely chopped
zest & juice of 1 lemon
2 pounds chicken, diced
1 jar (33 ox) artichoke hearts, drained, rinsed, and quartered
1/2 teaspoon dill weed dried, or 1-1/2 tsp fresh
1/3 cup parsley & basil, rough-chopped
salt & pepper to taste

Combine chicken chunks and artichoke quarters on a rimmed baking pan, add some salt and pepper & dill weed. Add juice of the lemon you're zesting, set aside.

In skillet, combine butter & oil, heat. After butter melts, add the kippers, and mash with the back of wooden spoon until they're roughly paste-like. When the paste is bubbling rapidly, turn off heat and add lemon zest and garlic.

Turn the oven broiler on high.

Drizzle oil mixture over chicken & artichokes. Mix well to coat. Stick in oven, set timer to 15 minutes. At least every 5 minutes, stir well to take the lightly browned bits to the bottom, and the raw bits to the top. When it's all done (roughly 15 minutes), pull out, garnish with parsley & dill, stir, serve.

Goes well with a salad.

4 servings, roughly 68 grams of protein, 61 grams of fat, 14 grams of carbs. (Not counting salad)

...okay, fine, the original recipe called for anchovies. But I like kippers, I had kippers, and it tasted good. Any strong tasting fish, including sprats, ought to do just fine.