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!
Really enjoyed this. The combination of flavors is unique and delicious. The almonds add a nice crunch, and the sauce is perfect for couscous.
A very good tagine. The chicken was tender, and the sauce had a lovely depth of flavor. I might add a bit more spice next time, but overall, a great recipe.
Best tagine I've ever made! The sauce is rich and flavorful, and the chicken is so tender it falls off the bone. The apricots and almonds complement each other perfectly. Wonderful!
Enjoyed this. The recipe is easy to follow, and the result is a flavorful and comforting dish. I served it with couscous, and it was a perfect match. Highly recommended.
I found the recipe a bit bland. The chicken was cooked fine, but the sauce needed a lot more seasoning. I ended up adding a lot of salt and pepper.
