Pat chicken dry and season well with salt and pepper. Dredge in flour and remove excess. In a large dutch oven or pot, drizzle with enough olive oil to coat bottom and brown chicken on each side. Reserve chicken to plate.
Add carrots and onions and saute in same olive oil until onions brown, cover. Cook for about 10 minutes. Add garlic, turmeric, cumin, red pepper and saffron and cook for another 2 minutes.
Place chicken back into the pot and add 2 cups of chicken stock, 1 cup of red wine and 2 Tb of date syrup. Bring to a boil and reduce to a constant simmer. Cover and cook until chicken is cooked through and tender, about 40 minutes.
When chicken is done, remove to a platter and add dates to soften. Bring sauce to a rapid boil to reduce, about 5-7 minutes. Plate chicken with sauce on top and garnish with fresh parley.