Moroccan Chicken and Prune Tagine

Heat extra virgin olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season the chicken portions with salt and black pepper, then brown them on all sides, working in batches to avoid crowding, until deeply golden (about 3-4 minutes per side). Transfer the browned chicken to a plate and set aside.

Reduce heat to medium and add diced onion to the pot, stirring frequently until softened and translucent, about 5 minutes. Mince the garlic and add it to the pot, cooking for another minute until fragrant.

Stir in the ground turmeric, ground ginger, and ground cinnamon, coating the onions and garlic evenly. Lightly crush the cardamom pods and add them to the pot, toasting the spices for about 1 minute to release their essential oils.

Return the browned chicken to the pot and pour in the chicken stock (or stock and white wine mixture). Bring the liquid to a gentle simmer, then reduce heat to low, cover, and simmer for 25 minutes until the chicken is nearly cooked through.

Add the prunes and dried apricots to the pot, stirring gently to distribute them evenly throughout the tagine. Continue simmering, covered, for another 15 minutes until the fruit is tender and the chicken is fully cooked.

Stir in the honey and cook for 2 minutes to allow it to warm and blend with the sauce. In a small bowl, whisk the cornstarch with the lemon juice or water to create a slurry, then stir it into the tagine to thicken the sauce slightly.

Simmer uncovered for 3-5 minutes, stirring occasionally, until the sauce reaches the desired consistency and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the tagine to a serving dish and scatter the toasted split almonds over the top. Serve hot with couscous or flatbread to accompany the rich, aromatic sauce.