Serves 6

Dried plums were formally called prunes! Count on 1/2 hen per person.

2 tablespoons olive oil
2 teaspoons ras el hanout spice blend
3 Cornish hens, washed under running water and patted dry
2 onions, diced
1 cup chicken broth
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 cup pitted dried plums
2 to 3 tablespoons honey
1/3 cup whole blanched almonds, toasted, for garnish

Preheat oven to 400 degrees F. In a large, enameled casserole, heat the olive oil over medium-high heat. Add the ras el hanout. Cook, stirring, until the spices begin to foam. Add the Cornish hens. Cook, turning, until lightly browned, 2 to 3 minutes. Add the onions, broth, salt, and pepper. Cover tightly. Transfer to the oven and bake until the juices run clear, 1 to 1 1/4 hours.

Transfer the fowl to an ovenproof dish and keep warm. Bring the sauce to a simmer on top of the stove. Add the dried plums and the honey. Cook until the mixture thickens somewhat, 6 to 8 minutes. Cut the hens in half, return them to the pan, and heat through.

Serve the tagine in a tagine dish or mound on a platter, and spoon some of the dried plums and sauce over the hens. Sprinkle with the almonds and serve.

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