Yield: 4 or 5 servings

3 pounds chicken pieces, patted dry

2 medium onions, minced

Salt

Freshly ground black pepper

1 cup chicken stock, broth or water

1 large pinch of saffron threads (about 1/8 teaspoon)

1 (2-inch) cinnamon stick

1 1/3 cups moist pitted prunes

2 tablespoons honey

Freshly grated nutmeg

2 cups water

1 tablespoon vegetable oil

1 (10-ounce) package couscous (1 2/3 cups)

1/2 cup whole blanched almonds, lightly toasted

1. Combine chicken, onions and salt and pepper to taste in a heavy Dutch oven. Cover and cook over low heat, turning chicken pieces over occasionally, for 5 minutes.

2. Add stock, saffron and cinnamon stick; push cinnamon stick into liquid. Bring to a boil. Cover and simmer over low heat, turning pieces occasionally, for about 35 minutes or until breast pieces are tender when pierced with a knife. Transfer them to a plate. Cook remaining chicken pieces, covered, for 10 more minutes or until tender. Transfer chicken to plate.

3. Add prunes and honey to sauce, and cook uncovered over medium heat for 15 minutes or until prunes are just tender. Transfer prunes to a heated bowl, leaving most of the onions in the pot. Cover prunes.

4. Discard cinnamon stick. Cook sauce over medium heat, stirring occasionally, about 5 minutes to thicken it slightly. Add nutmeg. Taste and adjust seasoning.

5. Return chicken to pot and turn to coat pieces with sauce. Cover and heat over low heat for 5 minutes.

6. Meanwhile, combine water, oil and a pinch of salt and pepper in a medium saucepan. Bring to a boil. Stir in couscous, remove from heat and cover. Let stand for 5 minutes.

7. Fluff couscous with a fork and mound it on a heated platter. Arrange chicken around or over couscous and spoon sauce and prunes over chicken. Garnish with almonds.

Per serving (based on 5): 780 calories; 28g fat; 6g saturated fat; 115mg cholesterol; 47g protein; 86g carbohydrate; 23g sugar; 7g fiber; 310mg sodium; 80mg calcium.