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Artichoke Olive Chicken Tagine

Ingredients

  • Ingredients

    • 3 tablespoons olive oil
    • 2 pounds chicken legs and thighs, Bone-in, skinless, separated
    • 1 pound artichoke hearts, frozen
    • 1 medium red onion, cut into 1-inch strips
    • 1 tablespoon garlic, minced
    • 1 cup cooked chickpeas
    • 1 x 6 ounce can California Black Ripe Olives, halved
    • 2 cups low sodium chicken broth
    • 1/4 cup lemon juice
    • 1/4 cup chopped mint
    • 1 tablespoon Harissa

Directions

  1. Heat oil in a Dutch oven or large stockpot over medium-high heat.
  2. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each side.
  3. Transfer browned chicken to a clean plate and place artichokes and onions in pan.
  4. Cook for 3-4 minutes until golden, then stir in garlic. Return chicken to pot.
  5. Add chickpeas, California Ripe Olives, chicken broth, lemon juice, mint and harissa.
  6. Bring to a boil, cover and cook on a low simmer for 1-1 1/2 hours until fork tender.*Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.

    **Serving suggestion: Serve over warm cous cous and garnish with slivered almonds and fresh mint.