Place first three ingredients in a large, zip-top, heavy-duty, plastic bag. Add chicken; seal bag, and shake to coat. Chill one hour.
Combine one cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand one hour while chicken marinates. Drain prunes, reserving 1/4 cup cooking liquid.
Add oil to a nonstick skillet and place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook one minute, stirring constantly. Add onion and saut� eight minutes.
Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.
