1.Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
2.Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
3.Add chicken and cook until slightly golden, about 5 minutes.
4.Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
5.Gently stir in peas, artichoke hearts, olives, and half the cilantro. Simmer about 10 minutes, or until chicken is cooked through and vegetables are tender.
6.Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.