Maroccan Chicken

6 chicken things (with bones and skin)
2 skinless, boneless chicken breasts, cubed
1 lemon
2 cm piece fresh root ginger, grated
1 tsp ground cinnamon
1 tsp ground cumin
¼ tsp cayenne pepper
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, sliced
4 cherry tomatoes
300 ml (10fl oz) chicken stock
10 soft dried prunes
2 tsp clear honey

Grate the zest of half the lemon into a large shallow dish. Cut the lemon in half and squeeze the juice from the zested half into the dish. Add the ginger and spices and mix. Put the chicken into the spice mix and turn until evenly coated. Cover and leave to marinade in the fridge for at least 1 hr or overnight if possible.
Heat 1 tbsp of the olive oil in a frying pan until hot and fry the chicken pieces over a medium-high heat until they’re browned on all sides. Do this in batches, removing each batch from the pan with a slotted spoon and setting the pieces aside to drain on kitchen paper.
Heat the remaining 1 tbsp olive oil in a large flameproof casserole until hot. Add the onion, fry over a low heat for about 5 min until soft, then add the garlic and pepper, and fry for a further few minutes. Increase the heat to medium, add the tomatoes and toss with the pepper. Mix for a minute or two.
Pour the chicken stock into the pan, stir and bring to the boil. Reduce the heat and add all the chicken. Cover and simmer for 20 min, then turn the chicken over and add the prunes. Cover and simmer again for 20 min.
Slice the remaining lemon and add to the pan, pushing under the liquid. Stir in 1 tsp honey, cover and simmer for 20 min. Taste for seasoning and add more honey.
Preparation time: 40 minutes
Cooking time: 1 hour 20 minutes
Serves 4