In a large bowl, combine the chicken pieces with salt, pepper, ginger, cumin, coriander, turmeric, and saffron. Mix well to ensure the chicken is evenly coated with the spices.
Heat olive oil in a large tagine or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides. Remove the chicken from the pot and set aside.
Add the chopped onion to the pot and sauté until softened and translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.
Return the chicken to the pot. Add the chicken broth, cinnamon stick, and lemon preserves. Bring to a simmer, then reduce the heat, cover, and cook for 30 minutes, or until the chicken is tender.
Stir in the dried apricots and olives. Continue to simmer for another 15 minutes, allowing the flavors to meld together.
While the tagine is simmering, toast the slivered almonds in a dry pan over medium heat until golden brown. Watch carefully to prevent burning.
Garnish the tagine with toasted almonds and fresh cilantro before serving. Serve hot with couscous or crusty bread.
A very comforting and flavorful dish. The apricots were perfectly sweet, and the sauce was rich and aromatic. I loved the blend of spices. I will make it again.
Really enjoyed this tagine. The saffron and ginger really stood out, and the almonds added a nice crunch. I might add a little more salt next time, but overall, a fantastic dish.
The flavor was good, but the chicken took much longer to cook than I expected. I'd suggest a longer simmer time in the recipe. Otherwise, it's a decent tagine.
The combination of sweet and savory was delicious. The texture of the chicken was perfect, so tender and juicy. The olives added a nice salty bite. I'm so excited to try this again!
This tagine was fantastic! The sauce was unbelievably flavorful. The couscous I served with it was a perfect match. I will definitely be trying more recipes!
