Artichoke Olive Chicken Tagine

Artichoke Olive Chicken Tagine

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

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