Moroccan Chicken Tagine With Sun-Dried Tomatoes And Artichokes - cooking recipe

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

Preparation

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