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!
It was alright. The chicken was a little dry, and I think I overcooked it. The sauce was okay, but not as flavorful as I expected.
This was a really enjoyable meal. The chicken was cooked perfectly, and the sauce had a great balance of sweet and savory flavors. The almonds add a nice touch.
This tagine is fantastic! The flavors are complex and well-balanced. The almonds add a wonderful crunch, and the cilantro gives it a fresh finish. A definite keeper!
Very good! The tagine had a beautiful aroma and the flavors were well balanced. The chicken was very tender. A great recipe!
A very tasty and satisfying dish. The apricots and almonds really make it special. Served with crusty bread, and it was perfect for soaking up the delicious sauce.
