In a large bowl, combine the chicken pieces with olive oil, salt, pepper, ginger, turmeric, cinnamon, and saffron. Mix well to coat the chicken evenly.
Heat olive oil in a tagine or large Dutch oven over medium heat. Brown the chicken on all sides. Remove the chicken and set aside.
Add the onion and garlic to the tagine and cook until softened, about 5 minutes. Add the diced tomatoes and cook for another 5 minutes.
Return the chicken to the tagine. Add the chicken broth, apricots, and honey. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through.
Stir in the almonds and parsley. Cook for another 5 minutes.
Serve hot over couscous or with crusty bread. Garnish with extra almonds and parsley, if desired.
Enjoy!
Absolutely delicious! The combination of sweet apricots and crunchy almonds with the tender chicken is heavenly. My family devoured it. I especially loved the warm spices. Will definitely make this again!
It was a decent meal. The chicken was very tender, as promised. However, I found the sauce a bit too sweet for my taste. I might try reducing the amount of apricots next time.
The dish was okay. I felt it needed more depth of flavor, maybe some more spices. The chicken was cooked to perfection though.
Great recipe! Easy to follow with fantastic results. The chicken was tender and the sauce was flavorful. I added a bit of chili flakes for a touch of heat.
A decent tagine. I followed the recipe but felt it was missing a little something. Maybe a touch more spice? The chicken was cooked well.
