Chicken with prunes and honey

Make this chicken with honey and prunes tagine as sweet and sticky as you like it, the sesame and spices help cut through the sweetness and balance out the whole dish.
Chicken with prunes and honey



1.Cut chicken into 8 pieces. In a large pan, heat the oil and cook the chicken, in batches, until it is well-browned all over. Remove from the pan and drain off all but 1 tbsp of oil.
2.Add onion to the pan; cook, stirring, until soft. Stir in the spices and cook, stirring, 1 minute. Return chicken to the pan and toss to coat in onion mixture. Add the water and simmer, covered, 30 minutes, or until chicken is tender.
3.Remove the chicken pieces from the pan; cover to keep warm. Add the honey and prunes to the pan, then simmer, uncovered, about 10 minutes or until the sauce thickens slightly.
4.Meanwhile, in a small heated pan, cook sesame seeds, stirring, until browned lightly. Remove seeds.
5.Melt the butter in the same pan and cook almonds, stirring, over a medium heat until browned lightly.
6.Return the chicken to the pan; cook, covered, until the chicken is hot.
7.Serve chicken sprinkled with sesame seeds, almonds and preserved lemon.

This recipe can be made a day ahead. To use preserved lemons, rinse well then remove and discard the flesh; slice the rind thinly. If preserved lemon is not available, stir through a tablespoon of lemon juice or a teaspoon of finely grated rind at the end of the cooking time.