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.
It was good, but I found the dish a bit too sweet for my taste. Perhaps I used too many apricots. The chicken was cooked well, however.
It was okay. The almonds were a nice addition, but I thought the dish was a bit bland. I might try adding more spices next time.
A good, solid recipe. The flavors were nice, though I found the dish a bit one-dimensional. I would experiment with adding some other vegetables next time for added complexity.
This tagine was fantastic. The flavors were rich and complex. I particularly enjoyed the ginger and cinnamon. My only suggestion would be to add a bit more liquid during the slow cooking process.
