Chicken Tajine with Carrots, Fennel and Oranges

Rinse the chicken, pat dry and cut into pieces. Rub with salt and pepper. Rinse the oranges, pat dry and cut into quarters. Peel the onions and cut into quarters. Peel the garlic. Rinse and halve the tomatoes. Peel and slice the carrots. Rinse and trim the fennel stalks and fronds and cut the bulb into quarters. In a Dutch oven, heat the butter and oil and sauté the onions until translucent. Add the carrots, fennel, ginger, garlic, tomatoes and oranges, stirring to combine and place the chicken pieces on top. Pour the broth over and bring to a boil. Reduce to a simmer, cover, and cook over low heat until the chicken is cooked through, 35-40 minutes. Stir in the honey and season with salt and pepper.  Uncover, sprinkle with sesame seeds, and serve.