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. Transfer browned chicken to a clean sheet pan 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, olives, chicken broth, lemon juice, mint and harissa.
3. Bring to a boil, cover and cook on a low simmer for 1-11/2 hours until fork tender. Serve over warm couscous and garnish with slivered almonds and fresh mint.

Recipe and photo submitted by the California Olive Industry