Chicken Thighs with Artichokes, Smoked Paprika, and Port Recipe

• 3 ½ lbs. chicken thighs boneless and skinless
• 2 tablespoons olive oil
• 2 medium onions, sliced and diced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled and minced finely
• ½ cup port
• ¼ cup chicken broth
• 1-tablespoon balsamic vinegar
• 1 cup peeled chopped tomatoes
• 2 pinches of smoked paprika
• Salt to taste
• 1 package frozen artichoke hearts thawed and quartered
• Juice of 1 lemon
• ¼ cup minced cilantro leaves
• 1-tablespoon flour or cornstarch

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