Directions:

• 1

  Season the chicken with sumac, salt & pepper. Heat a large pan over medium-high heat until hot. Add the olive oil & cook the chicken until golden & almost cooked through. Remove from the pan & set aside.

• 2

  In the same pan, cook the artichoke & garlic for about a minute until the garlic is fragrant but not browned. Reduce heat to medium, stir in the labneh until it melts.

• 3

  Add the stock & milk, bring to a boil then stir in the spinach to mix well with the sauce. Reduce heat to low & let the mixture simmer for a couple of minutes.

• 4

  Return the chicken to the pan & let simmer with the sauce for a couple of more minutes until cooked through.

• 5

  Turn off heat. Season with salt & pepper.

• 6

  Serve immediately with Basmati rice or mashed potato.