Return the chicken to the skillet and add the dried fruits. Cover with the chicken broth.
Bring the liquid to a boil, then turn heat down to low, cover the skillet and simmer liquid until chicken is cooked through and the dried fruits are plump, about thirty minutes.
While the chicken is cooking, toast the slivered almonds in a dry skillet for a few minutes until golden and fragrant - watch carefully so that they don't burn.
To serve, place the chicken and the sauce in a deep casserole dish and garnish with the toasted almonds.
Notes
Serves 4-6
Recipe by West of the Loop at https://www.westoftheloop.com/2014/04/10/passover-menu-moroccan-chicken/