In a large bowl, combine the chicken pieces with salt, pepper, ginger, turmeric, cumin, cinnamon, and saffron. Mix well to ensure the chicken is evenly coated with the spices.
Heat olive oil in a large tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the spiced chicken to the tagine and brown on all sides. This step helps to seal in the flavors and adds depth to the dish.
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
Stir in the dried apricots and honey. Continue to simmer for another 10 minutes, allowing the apricots to soften and the flavors to meld together.
Garnish with toasted almonds and chopped fresh cilantro. Serve the Moroccan Chicken Tagine hot, with couscous or your choice of grain.
Serve hot and enjoy!
It was good, but I felt like it was missing something. Maybe a bit more spice? The chicken was cooked well, though.
I wasn't a huge fan. The sauce was a bit too tangy for me, and the chicken got a little dry. Maybe I overcooked it.
This recipe is a keeper! It's a truly authentic taste of Morocco. I followed the recipe exactly, and it was perfect. Highly recommend for a cozy dinner.
It was okay. The chicken was a little dry, but the sauce was tasty. I'll try again and maybe adjust the cooking time.
This recipe is a winner! The flavors are wonderful, and it's surprisingly easy to make. A perfect comfort food dish.
