Moroccan Chicken With Prunes, Honey and Almonds

Ingredients

• 2 tablespoons oil
• 1 onion, diced
• 1/2 teaspoon table salt, to taste
• 1/2 teaspoon ground black pepper, to taste
• 1/2 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/4-1/2 cup water
• 12 skinless chicken thighs (bone-in)
• 24 prunes, quartered
• 1/2 cup toasted slivered almond
• 1/4 cup honey
• 2 teaspoons toasted sesame seeds, to garnish (optional)

Directions

1. 1

   In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.

2. 2

   Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.

3. 3

   Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.

4. 4

   Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.