Moroccan chicken tagine with honey and apricots

about 6 lbs of chicken pieces
2 large yellow onions
2 sticks of butter
1/2 tsp turmeric
1 tsp black pepper
2 cinnamon sticks
1 lb dried apricots or prunes (less if you`re not too fond of the fruits)
8 tbsp honey
2 tsp ground cinnamon
1/2 peeled almonds
1 tbsp sesame seeds
oil

1. In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.
2. Add the prunes or apricots and simmer for about fifteen minutes. Add the
ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.
3. When the sauce is almost ready, sautee the almonds in oil. Drain most of
the oil from the pan, and toast the sesame seeds.
4. Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.