I make this dish quite often in the winter. Originally, this dish is made with fava beans or broad beans. I haven't been able to find either at the super market, but I also can not acquire a taste for fava beans. From what I recall, when my mother used to make this dish, I just couldn't eat the beans. I ate the artichokes but not the beans. Probably because my mother didn't like them that much either. Therefore, she wouldn't make this dish too often.
As I was experimenting one day to make something with chicken, I wanted to give the lima beans a try. (Honestly, when I first tried this dish years ago, I thought that the fava beans were lima beans :) what can I say I was young and didn't know much about cooking). So I came up with this recipe. Lima beans with chicken and artichoke hearts in avgolemono (egg and lemon sauce). I have been making this dish ever since, and when I'm short on time and forget to defrost the chicken breasts, I will also make it without the chicken. It's a nice vegetarian version if you are not too strict of a vegetarian since there is egg in the sauce. Both ways, with the chicken or without, the dish is delicious, and it's also gluten free. Enjoy!
As I was experimenting one day to make something with chicken, I wanted to give the lima beans a try. (Honestly, when I first tried this dish years ago, I thought that the fava beans were lima beans :) what can I say I was young and didn't know much about cooking). So I came up with this recipe. Lima beans with chicken and artichoke hearts in avgolemono (egg and lemon sauce). I have been making this dish ever since, and when I'm short on time and forget to defrost the chicken breasts, I will also make it without the chicken. It's a nice vegetarian version if you are not too strict of a vegetarian since there is egg in the sauce. Both ways, with the chicken or without, the dish is delicious, and it's also gluten free. Enjoy!
Ingredients (Makes 6 servings-appr. 12oz
ea.)
1 lbs.
boneless skinless chicken breast cubed
¼ cup olive
oil
½ cup
chopped onion
1 tsp.
chopped garlic
1 tsp. thyme
1 tsp. dill
¾ tsp. salt
½ tsp.
pepper
2 cups chicken
stock
12 oz.
frozen baby lima beans
12 oz.
frozen artichoke hearts
Avgolemono - Egg and lemon sauce:
1 egg
½ cup lemon
juice
Directions:
In a Dutch oven,
pour the olive oil and sauté the chicken with the onions and garlic. Add the dill and thyme. Let the chicken sauté until there is no pink
showing. Add the lima beans and
artichokes along with the chicken stock. Add the salt and pepper. Lower the heat and let it cook for about an
hour, until the beans, artichokes and chicken pieces are tender. Remove from heat and let it cool before making
the avgolemono (egg and lemon sauce).
Avgolemono (egg and lemon sauce)
1 egg
½ cup lemon
juice
Separate the
egg yolk from the egg white. Place the
egg white in a bowl. Squeeze the juice
of 1 lemon, about ½ cup. Beat the egg
white till frothy. Add the egg yolk and
continue beating. Add the lemon juice
while still beating and slowly pour the mixture
Nutrition Facts
Serving Size
1 serving (306.8 g)
Amount Per
Serving
Calories 319
Calories
from Fat 117
Total Fat
13.0g
Saturated
Fat 1.8g
Trans Fat
0.0g
Cholesterol
92mg
Sodium 703mg
Potassium
783mg
Total
Carbohydrates 19.3g
Dietary
Fiber 6.2g
Sugars 2.3g
Protein
32.9g