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!
Very easy to prepare, and the taste is fantastic. I added a pinch of saffron, which enhanced the flavor. Great for a cozy night in.
Best tagine I've ever made! The flavors are incredible. The instructions are simple, and the outcome is amazing. Perfect for a special dinner!
It was a little bland. I felt like it needed more seasoning. Might try adding some chili flakes next time for a bit more kick. The apricots were nice, though.
Good recipe overall. The chicken was very tender, and the sauce was delicious. I used a pressure cooker to speed things up, and it worked perfectly. Would make it again.
It was decent, but nothing spectacular. I found the sauce a bit thin. Might need to thicken it next time. The chicken was good though.
