Chicken with Tomatillo Sauce and Braised Fruit
['1 (3-pound) chicken, quartered', '1 tablespoon dried oregano (preferably Mexican)', '2 tablespoons vegetable oil', '1 large onion, halved, thinly sliced crosswise', '4 large garlic cloves, chopped', '2 tablespoons minced chipotle chiles (from canned chipotles in adobo)*', '2 pounds tomatillos, husked, rinsed, quartered', '1 cinnamon stick', '1 pound pears, peeled, cored, cut into 1/2-inch cubes', '4 ounces dried apricots (about 2/3 cup)', '3 ounces dried cherries (about 1/2 cup packed)', '3 green onions, chopped', '10 large fresh epazote leaves,** finely chopped (optional)', 'Warm corn tortillas', '*Available at some supermarkets and at specialty foods stores and Latin markets.', '**A fresh herb that is available at Latin markets.']
Rub chicken with salt, pepper, and oregano. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Heat oil in a heavy large pot over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes per side. Transfer chicken to plate. Add onion to pot; sauté 2 minutes. Add garlic and chipotles; stir 1 minute. Stir in tomatillos and cinnamon stick; return chicken pieces to pot. Reduce heat to low; cover and simmer until chicken is cooked through, stirring occasionally, about 35 minutes. Add pears, apricots, and cherries and simmer until pears are tender, stirring occasionally, about 15 minutes. Transfer to serving dish; sprinkle with chopped green onions and epazote, if desired. Serve with warm tortillas.
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