Sephardic Chicken Stew

Sephardic Chicken Stew
6 serving

2lbs chicken thighs (6)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seeds
1 yellow onion, chopped
1 tablespoon canola oil
1/2 bunch fresh parsley, chopped
2 garlic cloves
2 tablespoon harissa
1/2 jar green olives, pitted
1 can artichoke hearts, drained
1/4 cup peas
1-1.5 cup water
1 Box Couscous

In huge skillet, sautee onion on oil until translucent and tender. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Rub chicken in this mixture. When onion is translucent, add chicken and cook for 10 minutes until browned on all sides.

Add 1/4 cup water and continue braising for 20-25minutes on low-medium, mostly covered with lid. Add remaining water, harissa, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is done and sauce has reduced.
Add artichoke hearts and olives. Continue braising on low for another 30 minutes until chicken is very tender, and can easily fall off the bone. Add the peas and a little remaining parsley to finish.
Serve with couscous.