In a large bowl, combine the chicken pieces with ginger, cinnamon, turmeric, saffron, salt, and pepper. Mix well to coat the chicken evenly. Add olive oil and stir.
In a tagine or large pot, heat the remaining olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the marinated chicken to the pot and brown on all sides. Pour in the chicken broth and honey. Bring to a simmer, then cover and cook for 30 minutes, or until the chicken is cooked through.
Add the dried apricots to the tagine and cook for another 15 minutes, or until they are softened and plump. Stir in the toasted almonds.
Garnish with chopped fresh cilantro. Serve hot with couscous.
To prepare the couscous, follow the package instructions. Fluff with a fork before serving.
Adjust seasoning with salt and pepper to taste. For a richer flavor, add a pinch of saffron threads soaked in warm water to the tagine during the last 15 minutes of cooking.
This recipe is a game-changer! The aroma while it was cooking was incredible. The chicken fell apart, and the couscous was the perfect accompaniment. I will definitely be making this again.
This is the best tagine recipe I've ever tried! The chicken was perfectly cooked, the spices were fragrant, and the apricots were wonderfully sweet. I will be making this again and again.
Very tasty recipe. The chicken was incredibly tender, and the combination of flavors was delightful. I would recommend it to anyone looking for a flavorful and satisfying meal.
A delicious and well-balanced meal. The sweetness of the apricots perfectly complements the savory chicken. A great recipe that I will definitely use again.
The tagine was decent, but I felt it lacked a bit of depth. I may try adding more spices next time to see if that improves the flavor.
