Chicken Tagine With Artichoke Hearts And Peas

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One 4-pound chicken—legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed

Salt and freshly ground black pepper

2 medium onions—1 coarsely chopped, 1 minced

1 1/2 cups chicken stock or low-sodium broth

6 saffron threads, crumbled

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon hot paprika

1/4 teaspoon turmeric

2 medium tomatoes, cut into eighths

1/4 preserved lemon, rind only, minced (see Note)

8 frozen artichoke hearts, thawed and quartered

1 cup frozen petite peas, thawed

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