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! I followed the recipe exactly and it turned out perfectly. The aroma that filled my kitchen while it simmered was divine. This is a must-try!
I had some issues with this recipe. The chicken didn’t seem to cook through properly even after the suggested cooking time. The sauce was also a bit bland, and I'm not sure where I went wrong.
This is a wonderful recipe! It's easy to adapt, and I added zucchini and it worked beautifully. The aromas while it was cooking were amazing. Delicious!
Really enjoyed this recipe. The almonds added a great texture. I might try adding some harissa paste next time for a bit of a kick. The chicken was perfect.
The recipe was good. The flavors were excellent, and the instructions were clear. I would suggest chopping the almonds a little finer.
