Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
Reduce heat to low, and cook, covered, for about 25 minutes.
Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
Add dates, almonds, and honey. Cook for another 5 minutes.
Store extra spice mix covered in cool, dark place.