Chicken Tagine with Dried Fruits

• 2lb (800g-1kg) whole chicken cut into bone-in pieces (or 4 to 6 pieces of chicken with bone in)*
• 2-3 Tablespoons olive oil, divided
• 1 yellow onion, minced
• ½ teaspoon ground cinnamon (use cinnamon shaker mill Lanka)
• ½ teaspoon saffron
• ½ teaspoon ground turmeric
• ½ teaspoon ground ginger
• 1/8 teaspoon chili pepper, ground
• 1 cinnamon stick
• 1 clove garlic, minced
• Salt, to taste
• Sarawak white pepper, ground, to taste
• 1 Tablespoon honey
• 7 ounces (200g) dried apricots
• 7 ounces (200g) dates, pitted
• 2 and ½ cups (600 ml) chicken or vegetable stock
• 1-2 Tablespoons slivered almonds, toasted
• 1 Tablespoon sesame seeds, toasted

* You can leave skin on or remove it, it’s up to you

• In a large cast iron or ceramic pot, heat half of the olive oil on medium-high heat and sauté chicken pieces on all sides until golden and cooked through. Transfer to a separate dish and set aside.
• Wipe up the pan with paper towel, then heat the remaining oil. Once hot, add the onions and cook on medium heat until soft and translucent.
• Add ground cinnamon, saffron, turmeric, ginger, chili pepper, cinnamon stick, garlic, salt, Sarawak white pepper, and stir well. Cook for a couple of minutes to release all the flavors, stirring often.
• Place the chicken pieces back into the pan, then add honey, apricots and dates.
• Pour in the stock, making sure apricots and dates are soaking. Cover with a lid and let simmer on medium-low heat for about 35 to 45 minutes, stirring regularly and adding more water or stock as needed.
• Just before serving, add toasted slivered almonds, sesame seeds, and serve over plain couscous.