Artichoke Olive Chicken Tagine - California Ripe Olives
Artichoke Olive Chicken Tagine Ingredients - Ingredients - 3 tablespoons olive oil - 2 pounds chicken legs and thighs, Bone-in, skinless, separated - 1 pound
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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
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