In a large bowl, combine the chicken pieces with olive oil, ras el hanout, ground ginger, turmeric, cumin, cinnamon, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spice mixture.
Heat olive oil in a large tagine or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots and cook for an additional 3 minutes.
Return the browned chicken to the pot. Add the chickpeas, dried apricots, chicken broth, and honey. Stir to combine all the ingredients.
Bring the mixture to a simmer, then cover the tagine or Dutch oven. Reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Stir in the chopped fresh cilantro and lemon juice. Taste and adjust seasoning as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce it.
Serve the Moroccan Tagine hot over couscous or quinoa. Garnish with additional fresh cilantro and a drizzle of olive oil, if desired. Enjoy!
Absolutely delicious! The flavors are complex and well-balanced. Easy to follow and the result is a fantastic Moroccan dish. Will definitely make this again!
A very good tagine. The aroma while it was cooking was amazing. The only issue was that my chicken took a little longer to cook than expected.
This tagine is incredible! The spices, the sweetness from the apricots, and the tender chicken – all perfect. My family devoured it. Highly recommend!
Absolutely fantastic! The combination of spices is perfect, and the apricots add a lovely sweetness. Made it with chicken thighs, and they were so tender. Served it over couscous – a perfect meal!
Not a fan, unfortunately. Found the dish too sweet and the spices a bit unbalanced. The texture wasn't quite right either. Won't be making this again.
