Saturday Morning With Jack Tame

Ingredients6 chicken thighs, bone in, skin on or offOlive oil2 medium red onions1 ½ tsp cinnamon1 heaped tsp ground coriander1 tsp cumin1 heaped teaspoon gingerSalt and pepper1 preserved lemon - flesh & pith removed - chopped(or use 2tbsps lemon zest & pith) 5 cups (approx.) stock, vegetable or chicken1 tbsp honey1 cup pitted prunesHandful of fresh coriander, chopped, to garnishMethodHeat the oil in a heavy-based casserole dish or saucepan (that has a lid preferably). Add the onions and spices and cook until fragrant, then add the chicken, toss to coat in the spices and cook until beginning to brown on one side.  Add the preserved lemon, stock and honey.Give everything a good stir then put the lid on (or cover tightly with foil) and simmer on a low heat for about 1 hour or until the meat falls away from the bones. I check it after 45 mins and add more water if it looks like it needs it, and the prunes at this stage.Replace the lid and continue to cook. (Alternatively this dish can be cooked in the ove