YIELD: 24 servings 1/3 cup olive oil 12 lbs. bone-in, skinless chicken legs and thighs, separated 6 lbs. baby artichokes, trimmed, quartered 3 lbs. red onion, cut into 1-inch strips 1/3 cup minced garlic 1 1/2 qts. cooked chick peas 1 1/2 lbs. California ripe olives, halved 3 qts. low sodium chicken broth 1 1/2 cups lemon juice 1 1/2 cups chopped mint 1/3 cup harissa 1. Heat oil in a large rondo over medium-high heat. Place chicken in pan and brown for 2-3 minutes on each side. 2. ...

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