Tagine of Chicken with Prunes and Almonds

Ingredients

 * 2 tbsp Pareve margarine or vegetable oil
 * 1 medium onion, finely chopped
 * 3½ lbs meaty chicken pieces, remove skin if desired
 * 1 cup water
 * 1 to 3 tsp ground cinnamon
 * ½ tsp ground ginger
 * ¼ to ½ tsp black pepper, preferably freshly ground
 * salt
 * 10 to 12 oz pitted prunes (about 2 cups)
 * 1 tbsp honey or sugar (optional)
 * 1 cup whole blanched almonds lightly toasted

Directions

 * 1) In a very large deep skillet or a dutch oven, over medium-high heat, heat the margarine or oil (or use a mixture); then saute the onion until it is tender but not browned.
 * 2) Add the chicken to the skillet and lightly brown it on all sides.
 * 3) Mix the water with the cinnamon, ginger, pepper, and salt and pour it over the browned chicken.
 * 4) Bring the liquid to a boil.
 * 5) Cover the skillet tightly, lower the heat, and simmer the chicken for 30 minutes, turning the pieces occasionally.
 * 6) Add the prunes and honey (if used) to the skillet, evenly distributing the prunes around the chicken, and making sure they are covered with liquid.
 * 7) Cover the skillet again, and simmer the chicken and prunes together for about 20 minutes, or until both are very tender.
 * 8) If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed.
 * 9) Use tongs or a slotted spoon to transfer the chicken to a large serving platter.
 * 10) Stir about half the almonds into the prune sauce remaining in the pot; then spoon the sauce mixture over the chicken.
 * 11) Garnish the top with the remaining almonds.
 * 12) Note: to toast the almonds, spread them in a jelly roll or similar pan and heat then in a 350°F oven, stirring them occasionally, for about 10 minutes, or until they are lightly browned.