Chicken Tagine with Apricots (Tajine de Poulet aux Abricots)

Ingredients

• 1.4 kg (3 lb)chicken pieces
• 200 g (7 oz)dried apricots
• 2onions
• 1 tspcinnamon
• 1 tspginger
• 2 tbsphoney — optional
• 1 handfultoasted almonds
• 3 tbspolive oil
• 1 tspsalt

Method

1. In a large, heavy-bottomed pot or a traditional tagine, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the 1.4 kg (3 lb) chicken pieces, skin-side down. Brown them for about 5 minutes on each side until they develop a golden crust. This step is crucial for building flavor, so ensure the chicken is well-browned before proceeding.
2. While the chicken is browning, peel and finely chop 2 onions. Add the onions to the pot with the chicken, stirring them around to coat in the oil and chicken juices. Sprinkle in 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 1 teaspoon of salt. Stir everything together, allowing the spices to become fragrant and the onions to soften, which should take about 5 minutes.
3. Pour enough water into the pot to just cover the chicken pieces. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 40 minutes. During this time, the chicken should become tender and the flavors will meld together, creating a rich broth.
4. After 40 minutes, add 200 g (7 oz) of dried apricots to the pot, nestling them among the chicken pieces. Drizzle 2 tablespoons of honey over the apricots and chicken. Stir gently to combine, then cover the pot again and let it cook for an additional 15 minutes. The apricots should plump up and the sauce will thicken and take on a glossy sheen as it reduces.
5. Once the sauce has thickened and the apricots are tender, remove the pot from the heat. Taste the sauce and adjust the seasoning if necessary. Scatter a handful of toasted almonds over the top of the tagine for a crunchy contrast. Serve the tagine hot, allowing the sweet and savory flavors to shine.