Moroccan Tagine of Chicken

6 servings¼ cup extra virgin olive oil2 onions, peeled and sliced in thin rounds5 Tbsp Kitchen Porch Ras el Hanout**(or 5 tsp cinnamon, 5 tsp nutmeg, 5 tsp allspice + several dashes of both cinnamon & cumin)one 3 ½ to 4 pound chicken, cut into 8 parts2 cups chicken stocksalt & fresh ground pepper to taste1 teaspoon cinnamon1 pound fresh stone fruit (2-3 - we used pears)¼ cup sultanasa few strands of saffron½ teaspoon cumin½ teaspoon hot paprika or Berberé spicesHeat the oil in a Dutch oven or other large heavy frying pan with a cover. Add the onions and sauté slowly until golden. While the onions are cooking, add the Ras el Hanout.  A  few minutes before finished add the stone fruit. Remove from the pan.Salt chicken pieces with salt and Ras el Hanout and brown them well on all sides.Add the sultans to the chicken pieces along with the saffron, cumin and paprika (or Berberé) and one cup chicken stock, cooked onions and stone fruits.Place in covered pot or tagine and cook 1.5 – 2 hours.This recipe was inspired by Joan Nathan - "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France".Image Credit:  katinalynn