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!
It was ok. The flavors were interesting, but the chicken seemed a bit dry. Might try using more chicken broth next time to avoid this. Not bad, though.
Really enjoyed this tagine. The flavors were complex and well-balanced. The only thing I might do differently next time is add a bit more liquid, as it seemed a little dry after simmering for the suggested time.
This tagine is amazing! The spices are perfectly balanced, and the chicken is incredibly tender. The apricots add a wonderful sweetness. A definite keeper!
Good recipe, but I would recommend adjusting the cooking time depending on your chicken size. The sauce was tasty and flavorful. A great weeknight meal.
Delicious and easy to make. The spices were wonderful and the apricots were a great addition. I recommend serving with some crusty bread to soak up the sauce!
