The recipe is great with a chicken cut into portions like when we made the chicken wok with curried zucchini, or if you prefer it without bones, you can also use four chicken breasts and cut them into thick blocks.
The first operation is to fry the chicken pieces without browning them excessively, but at least until the meat changes color. Once fried, we remove the chicken and reserve it. We wash the plums well and we remove the bone, dividing them into quarters. In the same oil where we have fried the chicken, we add the plums and after two minutes the sugar, letting them cook as if we were making a jam.
When it starts to bubble steadily, we return the chicken to the saucepan and add half a glass of broth. We let the whole cook for about 15 minutes and add the liquid cream and Moroccan spices. We keep simmering for 10 minutes.
To finish the recipe, add the crispy fried onion and let it cook for 5 minutes, mixing it with the rest of the ingredients, getting give more flavor and more body to the sauce. Serve immediately, sprinkling the hanout on top with a little more rash for presentation.