Yield: 4 servings. 1 Tbsp. olive oil 2 lb. bone-in, skinless chicken legs and thighs, separated 1 lb. frozen artichoke hearts 1 medium red onion, cut into 1" strips 1 Tbsp. minced garlic 1 cup cooked chick peas 1 cup California ripe olives, halved 2 cups low-sodium chicken broth 1/4 cup lemon juice 1/4 cup chopped mint 1 Tbsp. harissa Heat oil in a large high-sided sautè pan over medium-high heat. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each ...
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