Chicken Tagine with Dried Fruits

• 800g-1kg whole chicken cut into bone-in pieces (or 4 to 6 pieces of chicken with bone in)*
• 2-3 tbsp olive oil
• 1 onion, finely chopped
• ½ tsp ground cinnamon (use cinnamon shaker mill Lanka)
• ½ tsp saffron
• ½ tsp ground turmeric
• ½ tsp ground ginger
• 1/8 teaspoon chilli pepper, ground
• 1 cinnamon stick
• 1 clove garlic, crushed
• Salt, to taste
• Sarawak white pepper, ground, to taste
• 1 tbsp honey
• 200g dried apricots
• 200g dates, pitted
• 600 ml chicken or vegetable stock
• 1-2 tbsp almond slices, toasted
• 1 tbsp sesame seeds, toasted

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

1. 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.
2. 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.
3. Add ground cinnamon, saffron, turmeric, ginger, chilli pepper, cinnamon stick, garlic, salt, Sarawak white pepper, and stir well. Cook for a couple of minutes to release all the flavours, stirring often.
4. Place the chicken pieces back into the pan, then add honey, apricots and dates.
5. 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.
6. Just before serving, add toasted sliced almonds, sesame seeds, and serve over plain couscous.