In a large bowl, toss the chicken pieces with salt, pepper, cinnamon, ginger, turmeric, and olive oil. Ensure the chicken is evenly coated with the spices.
Heat a large pot or tagine over medium heat. Add the chicken and brown on all sides. Remove the chicken from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the chicken to the pot. Add the chicken broth, dried 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 toasted almonds and lemon juice. Simmer for another 5 minutes to allow the flavors to meld together.
While the tagine is simmering, prepare the couscous according to package instructions.
Serve the Moroccan Tagine over a bed of fluffy couscous. Garnish with fresh cilantro before serving.
I found this recipe a little bland. I followed it as written, but the flavors didn't quite pop. Perhaps I needed more spices, or maybe the quality of my spices wasn't good.
This tagine is a masterpiece! The aroma alone is worth the effort. The chicken was so tender, and the flavors were complex and well-balanced. Highly recommend this recipe to anyone.
This was a very enjoyable meal. The tagine was flavorful, and the chicken was incredibly tender. I would recommend adding a bit more salt to the couscous, but otherwise, it was perfect.
This recipe is a winner! The spices are warm and inviting, and the combination of sweet and savory is perfect. I made it for a dinner party, and everyone raved about it. Definitely a keeper!
A delicious and comforting dish. The couscous was a perfect pairing. I will try it again with some adjustments to the spice blend. Great for a cozy night in.
