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In a large pot, combine the chopped onions, celery, cilantro, and parsley. Stir in the turmeric, cumin, paprika, ginger, cayenne pepper, salt, and black pepper, making sure the spices are well distributed.
Nestle the chicken thighs on top, then drizzle with olive oil. Cover the pot and let it simmer gently over low heat until the chicken is tender, which should take about 40 minutes.
Bake in the preheated oven until the sweet potato is soft and easily pierced with a fork, about 40 minutes. Remove the cover, stir in the drained raisins and prunes, then cover again.
Continue baking for another 10 minutes, just until the dried fruits are heated through.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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