Ingredients
6 chicken legs
1 can artichokes, quartered
1 can chickpeas, drained
1 can green olives, pitted
2 cups water
2 tablespoons harissa spice
1 teaspoon gray salt
Extra Virgin Olive Oil
Tools
food processor
oven safe pot
Directions
Step 1
In a mixing bowl add your chicken, harissa spice, salt, and a drizzle of extra virign olive oil. Toss.
Step 2
Pre-heat a wide oven safe pot for 1 minute and then add your seasoned chicken. Sear on both sides for 3 minutes a piece on medium heat. Remove the chicken from the pan.
Step 3
Add a drizzle of olive oil to the pan and then add artichokes (with the juice), chickpeas, olives and cook for 10 minutes. Stir constantly.
Step 4
Add 2 cups water. Cook for another 10 minutes.
Step 5
Add 1 cup of the artichoke mixture into a food processor and blend until coarse (approx. 10 seconds). Add back to the pot.
Step 6
Add the chicken into the pot and coat with the artichoke mixture.
Step 7
Preheat the oven to 375F.
Step 8
Cover the chicken with aluminium paper and put into the preheated oven to bake for 1 hour.
Step 9
Remove from the oven and serve immediately topped with "opened" tahini, a drizzle of extra virgin olive oil, and gray salt.
