Not sure what you're doing with your part-boned chicken Tim, but I can whole heartedly recommend this. We had it the other night and it was delicious! I'm still harvesting the globe artichokes which made it quite economical too.
Artichoke, Olive and Chicken Tagine (4 servings)
1 Tbsp. olive oil
2 lb. bone-in, skinless chicken legs and thighs, separated
1 lb. artichoke hearts
1 medium red onion, cut into 1" strips
1 Tbsp. minced garlic
1 cup cooked chick peas
1 cup black olives, halved
2 cups chicken stock
1/4 cup lemon juice
1/4 cup chopped mint
1 Tbsp. harissa paste
Heat oil in a large high-sided sautè pan over medium-high heat. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each side. Transfer browned chicken to a clean plate and place artichokes and onions in pan. Cook for 3-4 minutes until golden, then stir in garlic.
Return chicken to pan. Add chick peas, olives, stock, lemon juice, mint and harissa. Bring to a boil, cover and cook on a low simmer for 1-1 1/2 hours until fork-tender.
Serve over warm cous cous and garnish with slivered almonds and fresh mint.