Artichoke Olive Chicken Tagine


  • 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


  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.

Nutritional Analysis Per Serving:

Calories 400, Fat 14g, Cholesterol 113mg, Sodium 759mg, Carbohydrate 30g, Protein 38g, Calories from fat 32%.