Keep the serving plates warm on the stove while you're preparing the dish.
Preheat the oven to 175 °C /350 °F. Line a baking sheet with aluminum foil.
In a small bowl, start macerating the apricots and prunes in the wine before continuing with the recipe.
Heat half of the oil in a pan over medium heat. Add the onion and sauté until it is softened and slightly golden-coloured, about 5 min. Transfer the onion to a large bowl and set aside.
Pour the remaining oil into the pan. Sprinkle the chicken legs with the turmeric then put them in the pan and season with salt and pepper. Sauté the chicken until it is slightly golden-coloured, 7-8 min. Transfer the chicken to the bowl with the cooked onions. Mix in the macerated fruits, with the juice, along with the brown sugar and cinnamon. Mix well, then spread the coated chicken mixture evenly onto the prepared sheet.
Cook in the middle of the oven until the chicken is golden-brown, 45-50 min. Add a little water if needed to make sure that the environment remains moist throughout the cooking.