Wash the chicken and pat dry. Pour the vinegar into the palm of your hand and rub all over the chicken. Mix the spices with the olive oil. Cover the chicken with the mix, place in a plastic bag, and refrigerate over night.
Preheat the oven to 325 degrees.
Oil the bottom of your tagine and brown the chicken on all sides. Add the onions and garlic and sweat to translucence. Add the broth and bring to a boil. Cover and place in the oven for 1 ¾ hours.
Spread the wheat out on a lipped cookie sheet and spritz liberaly with water and a pinch of salt. Let rest for 1 hour, sprizting frequently, as it swells up. Line a colander with a clean, damp dish towel and place over a simmering pot of water. Don’t let the water touch the towel. Scrape the swollen couscous into the towel and fold the towel over. Let it steam for 15 minutes.
After the 1 ¾ hours add the fruits to the chicken and cook for 15 more minutes.
Make a paste out of the corn starch. Remove the chicken and fruits and add the paste, stirring until the sauce thickens. Place the chicken back into the sauce to re-heat, if necessary.
Plate the chicken on a bed of the couscous and flank with the fruits. Pour the sauce on top and serve.