RH Staff

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 side. Transfer browned chicken to a clean plate and place artichokes and onions in pan. Cook for 3-4 minutes until golden, then stir in garlic.

Return chicken to pan. Add chick peas, California Ripe Olives, chicken broth, lemon juice, mint and harissa. Bring to a boil, cover and cook on a low simmer for 1-1 1/2 hours until fork-tender.

Serve over warm cous cous and garnish with slivered almonds and fresh mint.

CALIFORNIA RIPE OLIVES