I haven't been to North Africa but I imagine that this is something similar to what you would find there - eating it transports me to that place. I originally found this recipe made with lamb about 15 years ago and realized that no one liked the taste of the lamb but loved the broth and combination of flavors - and now it's the most requested dish from guests at my table. —womenwine
8 chicken thighs, 4 bone-in chicken breast
apricot preserves or chopped dried apricots
Brown chicken with salt, pepper in olive oil and remove from pot
Slice onion and add to empty pot with 1/4 c red wine vinegar - let steam with lid half on the pot until reduced, onions pink
Add 2-3 T olive oil and cook down onions you want them to be soft and carmelized but not burned
Put chicken back in pot with onions, add enough water to cover and two boullion cubes
Add apricot preserves, chick peas, cinnamon bring to a gentle boil and reduce to a simmer for about an hour.
1/2 hour before serving add peeled chunks of sweet potato to pot, spices, raisins
Simmer until sweet potatoes are soft (but not mushy) about 30 minutes
Serve over individual bowls of plain couscous with side garnishes of lemon wedges, hot sauce or tabasco, chopped cilantro. Give dinners a side plate for bones (you want to go through and remove the floating skin from the chicken before serving).