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!
This recipe is a winner! The flavors are incredible, and it's surprisingly easy to make. The aroma while it's cooking is amazing! I will be making this again soon.
I was disappointed. The sauce was too sweet, and I found the dish a bit heavy. I might try reducing the amount of apricots next time.
It was okay. I found it a bit too sweet for my liking, and the sauce could have been a little more complex. The chicken was cooked well.
It was good, but not amazing. I felt the sauce was a little thin. I might try adding a bit of cornstarch next time to thicken it up.
This tagine is phenomenal! The flavors are complex and delicious. The chicken was incredibly tender, and the apricots were perfectly sweet. Definitely a must-try recipe!
