Tunisian Spiced Chicken and Artichoke Stew with Lemon Confit

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute until fragrant.

Return chicken to the pot. Stir in diced tomatoes, chicken broth, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

Add the quartered artichoke hearts and finely chopped lemon confit to the stew. Stir gently to combine.

Continue to simmer, covered, for another 15-20 minutes, or until the chicken is very tender and the flavors have melded. Taste and adjust seasoning if necessary.

Serve hot.