Moroccan chicken

Moroccan Chicken

4 boneless skinless chicken thighs
1 tsp cumin powder
1 small package pitted prunes (less than 200g)
1 tsp cinnamon
1 large onion thinly sliced
1/2 tsp turmeric
pinch saffron (opt)
1/2 tsp ginger powder
1/2 cup raw couscous cooked according to instructions on box
1/2 cup whole blanched almonds

Heat over to 350 F.
Sprinkle chicken with salt, pepper and the cumin powder.
Meanwhile, cover the prunes with water.  Add the cinnamon.  Bring to boil then simmer 10 minutes until prunes are soft.
Cook the sliced onion with turmeric, saffron, ginger, salt and pepper and 1/8 cup water until soft.
Brown the almonds in a little oil. Surface fry the chicken until browned.
Place the chicken in a corningware casserole dish.  Add the onions and 1/2 cup more water.  Cover and bake 30 minutes.  Add the cooked prunes and 1/4 cup of the liquid the prunes were cooked in.
Continue baking for 20 minutes.

When done, serve with cooked couscous and sprinkle with the browned almonds.