Artichoke Olive Chicken Tagine

Artichoke Olive Chicken Tagine

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

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