Morrocan Chicken Tagine with Artichoke Hearts and Calamata Olives

Before Cooking

After Cooking

1 1/2 lbs Boneless Chicken Thighs

2 cups frozen Artichoke Hearts

1 cup sliced Yellow and Orange Sweet Peppers

12 or more chopped Calamata Olives

2 Tbsp Extra Virgin Olive Oil

1/2 cup chopped Parsley

1/2 cup chopped Cilantro

1/2 cup shredded Carrot

1/2 sliced Lemon

1/2 cup Chicken Stock

1/2 tsp Tumeric powder

1/2 tsp Ginger powder

1 tsp La Kama powder (Available in Medteranian Grocery Stores)

1/4 tsp Sumac powder

1/2 tsp Sea Salt

Chop chicken into 1/2 inch cubes and toss with spices.  Add olive oil to tagine or heavy covered dutch oven.  Add artichoke hearts and peppers.  Cover with half of chicken mixture. sprinkle half of herbs over chicken and the repeat these two layers.  Add carrots and olives.  Top with Lemon slices and drizzle with a little olive oil.  Bake in 300F oven for 75 minutes.  Serve over cous cous.