Cook the aromatics. Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and slightly translucent. Stir in the garlic and cook briefly, just until fragrant.

Sear the chicken. Increase the heat slightly and add the chicken pieces. Cook for 5–7 minutes, turning occasionally, until the outside develops a light golden color. This step adds depth and richness to the dish.

Add the spices. Sprinkle in the cinnamon, oregano, salt, and black pepper. Stir well so the chicken is evenly coated and the spices begin to release their aroma.

Create the sauce. Pour in the diced tomatoes along with their juices, followed by the chicken broth and red wine. Bring the mixture to a gentle simmer, then lower the heat. Cover and let it cook slowly for about 30 minutes, stirring occasionally.

Add artichokes and olives. Once the sauce has started to develop, stir in the artichoke hearts and olives. Cover again and continue simmering for another 15 minutes. At this stage, the sauce will deepen in flavor and the chicken will become very tender.

Finish and serve. Turn off the heat and let the dish rest briefly. Taste and adjust seasoning if needed. Sprinkle freshly chopped parsley over the top before serving.