Chicken with prunes and honey

1H 20M



1.Halve chicken lengthways. Cut each half crossways through the centre; separate breasts from wings and thighs from legs. You will have eight pieces.
2.Heat oil in large deep frying pan; cook chicken, in batches, until well browned all over. Drain all but 1 tablespoon of the oil from pan.
3.Cook onion in same pan, stirring, until soft. Add spices, cook, stirring, until fragrant. Return chicken to pan, stir to coat chicken in onion mixture. Add the water, bring to a boil. Reduce heat, simmer, covered, about 30 minutes or until chicken is tender.
4.Remove chicken from pan; cover to keep warm. Add honey and prunes to pan; simmer, uncovered, about 15 minutes or until sauce thickens slightly.
5.Meanwhile, toast sesame seeds in small saucepan, stirring, until lightly browned. Remove from pan immediately.
6.Melt butter in same saucepan; cook almonds, stirring, until almonds are lightly browned. Remove from pan immediately.
7.Return chicken to frying pan; stir over heat until chicken is heated through. Divide chicken and sauce among serving plates; sprinkle with seeds, nuts and preserved lemon.