Moroccan Chicken Tagine With Sun-Dried Tomatoes And Artichokes

• 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

1. Cut up chicken and take off the skin.
2. Put EVOO in a wide pot (so that the chicken can brown) and heat.
3. Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
4. Immediately add chopped onion and all spices.
5. Saute on medium heat for approximately 8-10 minutes.
6. Add water, artichokes, capers, and sun dried tomatoes.
7. Reduce heat to low, cover with a tight lid.
8. Simmer on low for 45 minutes.
9. Chicken will be falling off of the bone.
10. Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

chicken, wash oil, tomatoes, yellow onion, capers, water, extra virgin olive oil, saffron thread, cumin, paprika, coriander, salt

Taken from www.food.com/recipe/moroccan-chicken-tagine-with-sun-dried-tomatoes-and-artichokes-308363 (may not work)