Ingredients

6 chicken thighs, bone in, skin on or off
Olive oil
2 medium red onions
1 ½ tsp cinnamon
1 heaped tsp ground coriander
1 tsp cumin
1 heaped teaspoon ginger
Salt and pepper
1 preserved lemon - flesh & pith removed - chopped(or use 2tbsps lemon zest & pith) 
5 cups (approx.) stock, vegetable or chicken
1 tbsp honey
1 cup pitted prunes
Handful of fresh coriander, chopped, to garnish

Method
Heat 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 oven (170° C) for 1.5 hours).
Before serving, baste the chicken well with the juices and taste to see if it needs more salt or pepper to season. Garnish with a handful of chopped coriander and serve with bread to mop up the juices.