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 flavorful and easy to prepare. I used bone-in chicken thighs, and they were so juicy. Served it with quinoa, which worked well. Great recipe!
It was okay. The spices were a bit overpowering for my taste, and the dish was a little too sweet. I might try it again with less apricot.
