I like to use chicken thighs with the bone in for maximum flavour. However I do remove the skin to make sure that the spices are infused in the chicken meat. You can use boneless thighs as well but cook 10 minutes less time. For people who prefer breast meat, cut each breast into 4 pieces and again cook 10 minutes less time.
1 tablespoon chopped garlic
2 teaspoons ground ginger
1/2 teaspoon crushed red pepper flakes (or to taste)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
12 bone-in chicken thighs (about 3 pounds), skin removed
2 tablespoons olive oil
3 cups sliced onions
1/2 teaspoon saffron, crushed, optional
1 tablespoons honey
1/4 cup chopped parsley
1/4 cup chopped fresh coriander
1 cup chicken stock or water
1 tablespoon lemon juice
18 pitted prunes
Combine garlic, ginger, red pepper flakes, cumin, paprika, and cinnamon together in a small bowl. Sprinkle half of mixture over chicken thighs and leave to marinate for 30 minutes, reserving other half of mixture.
Heat oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 3 minutes per side or until golden. Remove from pan and reserve.
Add onions to pan and sauté for 3 minutes or until softened. Reduce heat to medium, add spice mixture and continue to cook for about 10 minutes, stirring occasionally, or until onions are golden and very soft.
Add honey, parsley and coriander and stir together. Add lemon juice and stock and bring to boil. Reduce heat to medium-low and return chicken to pan. Cover and simmer 20 minutes. Add prunes and cook for 5 minutes longer or until chicken is cooked through. Serves 6