1 free range chicken; 3 to 3-1/2 pound, cut into 8 pieces
2 onions, thickly sliced
2 cloves garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon ground dried ginger
1 cup pitted prunes
1/2 cup blanched almonds
1 cup green Mustapha's Picholine olives
1/4 cup white wine vinegar
1-1/2 cup chicken stock
Fleur de sel Marocaine
Freshly ground black pepper
1/4 cup chopped flat leaf parsley
1. Place the chicken in a large tagine or ceramic lined cast iron casserole; scatter over other ingredients in order listed, except parsley. Season with salt and pepper.
2. Cover the tagine and bring the liquid to a boil, then turn down the heat to a simmer and cook for 1-1/2 hours, turning the chicken two to three times, until the chicken is tender and the liquid reduced. (You can also roast the chicken in a 325 degree Fahrenheit oven).
3. Adjust seasoning and sprinkle with parsley before serving.