1. With the flat side of a large knife, crush garlic with salt to form a paste. Combine paste with ginger, pepper and oil in large resealable plastic storage bag. Add chicken, seal bag and toss to coat. Cover and marinate chicken in the refrigerator, tossing occasionally, 4 hours or overnight.
2. Heat butter in large Dutch oven over medium heat. Add chicken smooth side down and cook 5 minutes, turning once, until lightly browned. Add water, onions, parsley, cinnamon and turmeric. Bring mixture just to a boil. Reduce heat to medium-low; cover and cook until chicken is cooked through, 15 to 20 minutes.
3. Remove chicken with slotted spoon to a bowl. Cover and keep warm. Add carrots and zucchini to Dutch oven. Cook, uncovered, 15 minutes, until vegetables are tender. Add chicken and prunes. Cook until heated through, about 3 minutes. Serve with couscous. Makes 4 servings.