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!
Great recipe! The aroma while it was simmering was amazing. I found that I needed to add a bit more liquid, but overall, a wonderful dish.
Absolutely delicious! The flavors are incredible, and the tagine is so easy to make. The apricots and almonds add a wonderful sweetness and crunch. My family devoured it!
Very flavorful and a great weeknight meal. The almonds give a nice crunch. Would definitely make this again.
The best tagine I've ever made! So easy to follow and the taste is phenomenal. The balance of sweet and savory is perfect. I'll be making this again and again.
A very good recipe. The chicken was perfectly cooked. I added a touch of saffron for a more authentic taste.
