pan-seared chicken thighs with artichokes + zhoug

August is here, people, in all it’s peak summer greatness. Long sunny days, popsicles, and produce overflowing everywhere. I’m not brave enough to turn on my oven, but the stove is fair game. I’m dreaming of stone fruit pies, grilled steak with chimichurri, and cold fresh veggies.

July, as always, is the best month of the year. This year, we got married on June 29th, so July was filled with family time, a honeymoon vacation, and the sweetest new kitten named Brie! August brings necessary stress to get all your summer goals checked off the list. My summer 2019 goal list is as follows:

  1. Eat a peach over the sink

  2. Sit on the porch and drink sparkling wine

  3. Turn my phone off for 5 days straight (I made it 2 days, but turned it on because I wanted to send photos from the beach, but I’m giving myself a pass on that.)

  4. Grill something outside

  5. Work in my garden

  6. Read a book on the beach

Instead of working on my garden, I procrastinated and threw our first ever Supper Club and made pan-seared chicken thighs with artichokes + zhoug. I’ve been reading Jerusalem by Yotam Ottolenghi, and the zhoug recipe is phenomenal.

This recipe is everything I love about summer in a meal. Try grilling the chicken instead of pan searing. Or try chimichurri instead of zhoug. Sub the artichokes for leeks or grilled veggies. Have fun! Food is fun.

pan-seared chicken thighs with artichokes + zhoug | marina gunn
pan-seared chicken thighs with artichokes + zhoug | marina gunn
pan-seared chicken with artichokes and zhoug | marina gunn martin

pan-seared chicken thighs with artichokes + zhoug

serves 2-3


  1. Place chicken on a large plate and salt with 1 tbsp of kosher salt. Let sit for 15 minutes.

  2. In a large heavy bottomed skillet, add 3 Tbsp grape-seed/neutral cooking oil and heat on medium high.

  3. Place chicken thighs in skillet and cook for 6-7 minutes on medium, flip once the side is medium brown and crisp. Turn and cook the other side of the chicken for 4-5 minutes, until crispy.

  4. Add artichoke hearts and cook for 1-2 more minutes on medium heat, adding more oil if needed.

  5. Serve chicken and artichoke hearts topped with zhoug and chopped parsley.


  • 4-5 chicken thighs, boneless, skinless

  • grape-seed or a neutral oil for high heat

  • 1 can artichoke hearts, drained

  • zhoug, made fresh or from the store

  • chopped parsley to top

  • kosher salt

  • pepper

Be sure to follow along on Instagram. If you make any recipes, I would love to see, so feel free to tag me in your recipes posts, @marinagunn!  

xx, Marina