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!
It was okay. I found the dish a bit too sweet, and I think I prefer a more savory tagine. The chicken was tender.
Very good recipe. I found that it benefitted from a longer simmering time to allow the flavors to meld together. Overall, a delicious and satisfying meal.
This was a fantastic meal. The flavors were complex and well-balanced. I added some carrots, which worked really well. The only thing I would change is to use a bit less cinnamon next time.
Very flavorful and easy to make. I did add a pinch of cayenne pepper for a little extra heat, which I recommend. I served it with couscous as suggested, and it was a perfect combination.
It was good, but not exceptional. The flavor was good, but it didn't quite 'wow' me. I might try adding more spices next time to see if that enhances the flavors.
