Preheat oven to 350*. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add paprika, allspice, sugar and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors. Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots, cherries and pitted prunes. Cover and bake 1 1/2 hrs. Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hrs longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across the grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley.