Artichoke Olive Chicken Tagine

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.