0 In a large bowl, mix well turmeric, ground ginger, black pepper, and ras el hanout. Add the chicken thighs to the mix and rub all over the chicken.Let it rest for about 15 minutes for the flavors to set on the chicken.
1 Meanwhile, prepare the prunes by placing the sugar, 1 cinnamon stick and cinnamon powder, and the pitted prunes in a saucepan.Add water just to cover the prunes and cook for 5 to 7 minutes over medium heat. Set aside.
2 In a tagine or large pot with a lid that seals well, over medium-high heat, add the olive oil and butter. When the butter has melted and no more foam is left in the pot, add the onions and cook for about 4 minutes or until softened.
3 Add the garlic and stir well.
4 Make room by moving the onions on the side and add the chicken thighs skin side down, season well with salt, and cook for about 10 minutes, turning once and until the chicken has a nice caramelization.
5 Add the bay leaves, cinnamon sticks, chicken stock, half the prunes and ¼ of the prune’s juices to the chicken and cover. Cook for another 20 minutes.
6 Toast the almond slivers and set aside.
7 Prepare the couscous by bringing the water to a boil. Add the lemon juice, butter, raisins, prunes, and couscous. Stir, turn off the heat from underneath, cover, and set aside.
8 Place the chicken stew on a serving platter, garnish with the toasted almond slivers, remaining prunes, and finely chopped cilantro, and lemon zest, and serve.
9 Serve the couscous alongside, add some of the juices of the chicken around it.
