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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.