Put the chicken on a chopping board and remove the wing tips. Remove the legs and separate the thighs and drumsticks. Remove the backbone to leave the breast and wings on the double ribcage. Cut down the centre to separate the two breasts and cut each half into three pieces.
Combine chicken pieces, onion, carrot, sweet potato, almonds, chermoula and a little sea salt in a bowl. Marinate for about 1 hour.
In a tagine or a large saucepan with a tight-fitting lid, heat a little extra virgin oil. Add the chicken marinade combination to the pan and settle the pieces down reasonably flat. Half-cover with water, then add the honey and lemon juice, cover with the lid, and bring to a low boil over a medium-high heat.
Reduce the heat to a very gentle simmer. After about 30 minutes, remove the lid and turn the ingredients over carefully. Check if the chicken is cooked through; if so, remove the chicken and add the prunes and olives.
Cover the pan again and cook for a further 30 minutes; by this stage everything should be tender. Return the chicken to the pan for the last five minutes of cooking. Remove the tagine or pan from the heat.
You can serve the dish in the tagine or pan you have cooked it in, spoon it onto a large platter, or divide among plates before you bring it to the table. Just before serving, sprinkle with the sliced preserved-lemon rind and herbs.
Put all the ingredients except the extra virgin olive oil and lemon juice in a food processor. Process for 1 minute, then slowly pour in the oil until a thick paste forms.
Stir through the lemon juice. Refrigerate until ready to use.