In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ginger, 1/2 teaspoon of cinnamon, and a pinch of saffron. Mix well and let it marinate for at least 20 minutes.
Heat olive oil in a large pot or tagine over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the marinated chicken to the pot and brown on all sides. Remove the chicken and set aside.
Pour in the chicken broth, add the honey, and stir in the remaining spices (ginger, cinnamon, saffron). Bring to a simmer.
Return the chicken to the pot. Add the dried apricots and almonds. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
While the tagine is simmering, prepare the couscous according to package directions.
Serve the chicken tagine over a bed of fluffy couscous. Garnish with fresh cilantro and toasted almonds.
A very flavorful and comforting dish. I loved the crunch from the almonds. The tagine took a little longer to cook than expected, but the results were worth the wait. Great recipe to experiment with!
It was good but not great. I felt like it needed more salt and the sauce was a bit too thin. I loved the use of cinnamon and apricots.
The tagine was alright. It took longer to cook than I expected, and the flavors weren't as intense as I'd hoped. The chicken was nice and tender, though, which was good. It could use some more seasoning.
Absolutely delicious! The flavors were incredible, and the chicken was so tender. This is the best tagine recipe I've ever tried. It was easy to follow too!
The flavors were good, but I found the sauce a little thin. I might try thickening it with a bit of cornstarch next time. The chicken was cooked perfectly, though. Overall, a decent meal.
