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 alright. The flavors were good, but I felt it was missing something. Maybe a little more heat or acidity would have helped. Worth trying again with modifications.
Delicious! The apricots provide a wonderful sweetness that complements the savory spices. I followed the recipe exactly, and it turned out perfectly.
Very flavorful dish. The chickpeas were perfectly cooked. I would suggest adding some chopped cilantro at the end for freshness. Great recipe!
Absolutely loved this recipe. The flavors were incredible and it was relatively easy to make. The aroma while it simmered was so inviting. Will definitely make this again!
This recipe is a winner! It's easy to follow, and the end result is a flavorful and aromatic dish. My family loved it, and it’s now a regular in our dinner rotation. Highly recommend!
