Chicken Legs with Olives and Artichokes | RICARDO

Ingredients

• 2 garlic cloves, chopped
• 1 onion, chopped
• ⅓ cup (65 g) green and/or black olives, pitted and halved
• 1 jar (6 oz/170 ml) oil-packed artichoke hearts, rinsed and drained
• 2 tbsp (30 ml) olive oil
• 2 tsp ground fennel seeds
• 1 tsp sweet paprika
• ½ tsp red pepper flakes
• 4 whole chicken legs with skin
• 1 lemon, quartered and seeded
• 8 small white potatoes, peeled
• 1 tbsp (15 ml) tomato paste
• 1 tbsp (15 ml) water