1.Heat half of the oil in large saucepan, cook chicken, in batches, until browned.
2.Meanwhile, dry-fry spices in small heated frying pan, stirring until fragrant.
3.Heat remaining oil in same saucepan, cook onion and garlic, stirring, until onion softens. Return chicken to pan with spices, stock and wine, bring to a boil. Reduce heat, simmer, covered, 40 minutes.
4.Stir in prunes, simmer, uncovered, about 20 minutes or until chicken is tender. Stir in nuts and parsley.
Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine.
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