Moroccan Chicken Tagine With Sun Dried Tomatoes and Artichokes

Ingredients

• 1 roasting chicken (cut up and skin removed)
• 2 cups artichoke hearts (I use those packed in oil and wash oil off)
• 1 1/2 cups sun-dried tomatoes (I use those packed in oil and wash oil off)
• 1 yellow onion
• 3 tablespoons capers
• 3/4-1 cup water
• 3 tablespoons extra-virgin olive oil
• 1 pinch saffron thread
• 3/4 tablespoon cumin
• 1/4 tablespoon paprika
• 1/4 tablespoon coriander
• salt and pepper

Directions

1. 1

   Cut up chicken and take off the skin.

2. 2

   Put EVOO in a wide pot (so that the chicken can brown) and heat.

3. 3

   Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.

4. 4

   Immediately add chopped onion and all spices.

5. 5

   Saute on medium heat for approximately 8-10 minutes.

6. 6

   Add water, artichokes, capers, and sun dried tomatoes.

7. 7

   Reduce heat to low, cover with a tight lid

8. 8

   Simmer on low for 45 minutes.

9. 9

   Chicken will be falling off of the bone.

10. 10

    Serve with couscous, rice, and/or crusty french bread to sop up the great broth.