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.
Good, but not great. I found the sauce a bit bland, and I think it needed more seasoning. The chicken was cooked nicely, however, so that was a plus. I will try adding some salt and pepper next time.
