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!
A very good recipe. The chicken was perfectly cooked. I added a touch of saffron for a more authentic taste.
It was okay. I found the sauce a little too sweet for my taste. I might try it again and adjust the amount of apricots.
This was a delicious and easy-to-follow recipe. I loved the sweetness of the apricots. A satisfying meal for a weeknight.
Excellent recipe! The chicken was so tender and the sauce was rich and flavorful. This will become a regular in my household.
Very flavorful! I used chicken thighs instead of breasts, and it turned out wonderfully. The almonds give a nice texture.
