Spicy Aromatic Chicken

This recipe is from a Greek cookbook that I got from my sister, it's the first one we've tried and has sufficiently inspired me to try more.

Chicken (either 1 or 2 lbs breasts or a whole chicken cut into pieces and skinned)
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
pinch sugar
1 med sized onion, coarsely cut
14 oz. can boiled tomatoes
1/2 cup dry white wine
14 oz. can artichoke hearts (peeled, cut, ready for action), or okra
salt and pepper
olive oil
2 large cloves garlic
1/2 lemon cut into wedges
8 black Greek olives, pitted

This is truly easy to make.

Rub the lemon wedges on the chicken (in lieu of having lemons we just soaked the chicken in lemon juice)

Heat up a few tablespoons of oil in a lidded skillet, a large pot, or a lidded casserole dish. Toss in the garlic and onion and heat until the onions are soft. Add the chicken to the pot and brown (if you're doing this in a skillet it will be easier, suffice to say just make sure the chicken is cooked on all sides before proceeding to the next step). Add the white wine during this step.
Add the tomatoes, spices (including salt and pepper), and sugar. Bring the mixture to a boil. Cover and simmer for 45 minutes. When you've got about 10 minutes left, add the olives and artichoke hearts.

We served this over basmati rice with some turmeric and a chilled Sauvignon Blanc. Enjoy!