Chicken Tagine with Dried Fruits

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• 2lb (800g-1kg) whole chicken cut into bone-in pieces (or 4 to 6 pieces of chicken with bone in)*
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• 2-3 Tablespoons olive oil, divided
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• 1 yellow onion, minced
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• u00bd teaspoon ground cinnamon (use cinnamon shaker mill Lanka)
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• u00bd teaspoon saffron
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• u00bd teaspoon ground turmeric
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• u00bd teaspoon ground ginger
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• 1/8 teaspoon chili pepper, ground
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• 1 cinnamon stick
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• 1 clove garlic, minced
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• Salt, to taste
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• Sarawak white pepper, ground, to taste
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• 1 Tablespoon honey
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• 7 ounces (200g) dried apricots
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• 7 ounces (200g) dates, pitted
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• 2 and u00bd cups (600 ml) chicken or vegetable stock
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• 1-2 Tablespoons slivered almonds, toasted
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• 1 Tablespoon sesame seeds, toasted
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* You can leave skin on or remove it, itu2019s up to you

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• In a large cast iron or ceramic pot, heat half of the olive oil on medium-high heat and sautu00e9 chicken pieces on all sides until golden and cooked through. Transfer to a separate dish and set aside.
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• 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.
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• 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.
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• Place the chicken pieces back into the pan, then add honey, apricots and dates.
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• 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.
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• Just before serving, add toasted slivered almonds, sesame seeds, and serve over plain couscous.
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