In a large bowl, combine the chicken pieces with the spice mixture, olive oil, and lemon juice. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat the remaining olive oil in a tagine or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the marinated chicken to the tagine, browning it on all sides. This will help to develop a rich flavor. Remove the chicken from the tagine and set aside.
Pour in the chicken broth and diced tomatoes. Stir in the saffron threads, cinnamon stick, and honey. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the tagine.
Return the chicken to the tagine. Add the dried apricots and olives. Cover the tagine and reduce the heat to low. Simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
Stir in the chopped cilantro and lemon zest. Taste and adjust the seasoning as needed. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce it.
Serve the Moroccan Chicken Tagine hot over couscous or quinoa. Garnish with fresh cilantro and toasted almonds. Enjoy!
Absolutely amazing! The sweet and savory combination is perfect. The chicken was so tender, and the sauce was so flavorful. A definite must-try recipe.
Excellent recipe! The aromas while it was cooking filled my house. The tagine was incredibly flavorful, and the chicken was perfectly tender. I will be making this again!
I found the flavor a bit lacking. It needed more salt and maybe a bit more spice. The chicken was tender, but the overall dish was not very exciting.
