Saffron Chicken and Artichoke Heart Tagine with Green Olives

Ingredients

• 800g boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 large onion, quartered
• 3 cloves garlic, peeled
• 2 cm fresh ginger, peeled
• 3 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/4 tsp saffron threads, steeped in 2 tbsp warm water
• 1/2 preserved lemon rind, finely chopped (discard pulp)
• 150g green olives, pitted
• 400g canned artichoke hearts, drained and halved
• 250ml vegetable broth or water
• Salt and freshly ground black pepper to taste
• Fresh coriander, chopped, for garnish