2/3 tbs olive oil

3 medium red onions, halved and thinly sliced

2/3 tsp cumin seeds

1/3 cup chicken stock

2/3 tbs minced fresh ginger

2/3 tbs minced fresh garlic

1/3 tsp ground turmeric

1/3 tsp ground cinnamon

1/3 tsp salt to taste

freshly ground black pepper

1 lb skinless chicken thighs

1/3 cup pitted prunes

1/6 cup lightly toasted and chopped almonds

1/3 cup chopped fresh parsley or coriander

1/2 cup couscous prepared as directed.

Heat oil in saucepan over medium-high heat. Cook onions and cumin, stirring frequently, for 2 minutes. Stir in the stock, ginger, garlic, turmeric, cinnamon, salt, and a few twists of pepper. Add chicken and set the prunes on top.

Cover and cook until chicken is cooked. 

Stir in almonds and adjust for salt. Return to a boil over high heat and stir in the parsley. Serve with couscous.