Recipe courtesy of Esther Benaim, Great Cooks and the T Spot.
Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
In a small saucepan cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 to 30 minutes depending on dryness of prunes.
Steam the onions in another saucepan with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
Brown the almonds in a deep saucepan with the vegetable oil. Drain onto paper towels.
Using the same oil and pan, brown the chicken on all sides. Add onions to the chicken pieces and add 1 cup water. Mixture can be transferred into a tagine at this point and placed in the oven. Either way, cover and simmer for 30 minutes.
Add the cooked prunes and 1/4 to 1/2 cup prune water to the chicken and continue cooking 20 to 30 minutes until the chicken and prunes are really tender.
Serve from the tagine or place chicken pieces on a serving dish covered with prunes, onions and sauce. Sprinkle with almonds and sesame seeds.