In a large bowl, combine the chicken pieces with olive oil, ginger, garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat olive oil in a large tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the marinated chicken and brown on all sides.
Pour in the chicken broth and add the honey and saffron threads (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
Stir in the dried apricots and cook for another 10 minutes, allowing them to plump up and release their sweetness into the sauce.
Stir in the toasted almonds and lemon juice. Taste and adjust seasoning if necessary.
Garnish with fresh cilantro and serve hot with couscous or crusty bread.
Serve and Enjoy!
A delicious and easy-to-make tagine. The flavors are well-balanced, and the chicken is tender. I added a pinch of cayenne pepper for a bit more heat, and it was perfect.
This is a fantastic recipe! The sauce is rich and flavorful, and the chicken is perfectly cooked. The apricots and almonds create a wonderful combination of textures and flavors. Highly recommend!
This recipe is amazing! The chicken is so tender, and the sauce is incredibly flavorful. The apricots and almonds add a wonderful sweetness and crunch. I will make this again and again!
A decent tagine. The flavor was there, but the sauce seemed a bit thin. I might try simmering it for longer next time to see if it thickens up.
It was okay. The apricots were a bit too sweet for my taste, and I felt the sauce could have used more seasoning. The chicken was cooked well, though.
