A delightful Moroccan-inspired chicken dish featuring tender chicken, sweet apricots, and crunchy almonds.
Mix the ground cinnamon, ginger, turmeric, pepper, salt, and 2 tablespoons of olive oil in a large bowl. Coat the chicken pieces thoroughly with this mixture.
Let the chicken sit in the spice mixture for a few minutes to absorb the flavors.
Heat the butter and 1 tablespoon of olive oil in a tagine or skillet over medium heat. Brown the chicken pieces on both sides, then remove them and set aside.
Ensure the chicken is browned evenly for a better texture.
Add the chopped onion and garlic to the same tagine or skillet. Cook until softened, about 8 minutes.
Stir frequently to prevent the garlic from burning.
Tie the cilantro and parsley together with kitchen string and add to the tagine along with 1/2 cup of water and the chicken. Cover and simmer for 30 minutes.
Check occasionally to ensure the liquid doesn't dry out.
In a saucepan, combine the honey, remaining water, cinnamon stick, and apricots. Bring to a boil, then simmer until the apricots are tender and the liquid is reduced to a glaze.
Stir occasionally to prevent sticking.
In a small skillet, toast the almonds in the remaining olive oil until golden. Drain on paper towels.
Keep an eye on the almonds as they can burn quickly.
Add the apricot mixture to the tagine 10 minutes before the chicken is done. Discard the herbs and cinnamon stick before serving.
Mix gently to coat the chicken with the glaze.
Serve the chicken topped with the toasted almonds. Enjoy your meal!
Pair with couscous or rice for a complete meal.
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