Moroccan Chicken with Pumpkin, Sweet-and-Sour Plums, and Toasted Almonds

This has long been one of my favorite chicken tagines, one I was never able to share with readers before because I couldn’t get the sweet-and-sour dried yellow or golden plums essential to the dish in the United States. Now that they’re available at East Indian groceries, sold under the name alu bokhara, I’m delighted to be able to share this truly great dish, in which many of the essential parts of Moroccan cooking come together: slow and low cooking, delicate floral honey, crunchy