Tagine of chicken with prunes and almonds

1.4kg free-range chicken, cut into 8 portions
2 onions, thickly sliced
2 cloves garlic, peeled and crushed
1 teaspoon each ground cinnamon and ginger
1 cup pitted prunes
1 cup green olives
1/2 cup blanched almonds
1/4 cup white wine vinegar
1 1/2 cups chicken stock
sea salt and freshly ground black pepper
1/4 cup chopped fresh parsley

Place chicken portions in a tagine or large casserole. Scatter over remaining ingredients in the order listed, except the parsley, and season with salt and pepper,
Cover the pan and oring the liquid to the boil, then turn down the heat to simmer for 1 1/2 hours, turning the chicker ceres once or twice, until the chicken tests cooked and the liquid is much reduced. The cooking can alternatively be done in an oven heated to 180°C.
Adjust seasoning of sauce if necessary before serving. Serve scattered with parsley,

Serves 4