Chicken Tagine with Apricots and Almonds

Ingredients

• ground cinnamon
• ground ginger
• turmeric
• black pepper
• salt
• olive oil
• chicken
• unsalted butter
• red onion
• garlic cloves
• fresh cilantro
• fresh flat-leaf parsley
• water
• honey
• cinnamon stick
• dried apricot
• blanched almond
• string

Preparation

1. 1stir together ground cinnamon , ginger , turmeric , pepper , 1 teaspoon salt , and 2 tablespoons oil in a large bowl
2. 2add chicken and turn to coat well
3. 3heat butter and 1 tablespoon oil in base of tagine , uncovered , over moderate heat until hot but not smoking , then brown half of chicken , skin sides down , turning over once , 8 to 12 minutes
4. 4transfer to a plate
5. 5brown remaining chicken in same manner , adding any spice mixture left in bowl
6. 6add onion and remaining 1 / 4 teaspoon salt to tagine and cook , uncovered , stirring frequently , until soft , about 8 minutes
7. 7add garlic and cook , stirring occasionally , 3 minutes
8. 8tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1 / 2 cup water , chicken , and any juices accumulated on plate
9. 9reduce heat and simmer , covered , 30 minutes
10. 10while chicken cooks , bring honey , remaining cup water , cinnamon stick , and apricots to a boil in a 1- to 2-quart heavy saucepan , then reduce heat and simmer , uncovered , until apricots are very tender
11. 11once apricots are tender , simmer until liquid is reduced to a glaze , 10 to 15 minutes
12. 12while apricots cook , heat remaining 1 / 4 cup oil in a small skillet over moderate heat and cook almonds , stirring occasionally , until just golden , 1 to 2 minutes
13. 13transfer with a slotted spoon to paper towels to drain
14. 14ten minutes before chicken is done , add apricot mixture to tagine
15. 15discard herbs and cinnamon stick , then serve chicken sprinkled with almonds on top