Chicken Tagine with Apricots

from Gourmet 2006, adaped from Baija Lafridi | Serves 4

Ingredients

1. tsp ground cinnamon
2. 1 tsp ground ginger
3. 1/2 tsp turmeric
4. 1/2 tsp black pepper
5. 1 1/4 tsp salt
6. 3 Tbsp + 1/4 cup olive oil
7. 1 kg of chicken (1,5 kg whole chicken, cut into 6 pieces, wings & backbone discarded)
8. 1 Tbsp unsalted butter
9. 1 medium red onion, sliced
10. 4 garlic cloves
11. 5 sprigs cilantro
12. 5 sprigs flat-leaf parsley
13. 1 1/2 cup water
14. 2 Tbsp honey
15. 1 cinnamon stick
16. 1/2 cup dried apricots, cut into halves
17. 1/3 cup whole blanched almonds

Method

1. In a large bowl, sir together ground cinnamon, ginger, turmeric, pepper, 1 tsp salt, and 2 Tbsp olive oil. Add chicken and turn to coat well.
2. Heat butter and 1 Tbsp olive oil in base of skillet/tagine over moderate heat, then brown half the chicken. Transfer to a place and brown remaining chicken, adding any spice mixture left in the bowl.
3. Add onion and 1/4 tsp salt and cook, stirring frequently, until soft. Add garlic and cook, stirring occasionally. Tie cilantro and parsley springs into a bundle with kitchen string and add to skillet/tagine along with 1/2 cup water, chicken, and any juices from the chicken. Reduce heat and simmer, covered, 30 minutes.
4. While chicken cooks, bring honey, 1 cup water, cinnamon stick and apricots to a boil in a heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender. Then simmer liquid until it is reduced to a glace, 10-15 more minutes.
5. Heat 1/4 cup olive oil in a small skillet and toast the almonds over moderate heat until golden. Drain them over a paper towel.
6. Ten minutes before chicken is done, add apricot mixture to the tagine. Discard herbs and cinnamon stick. Serve the chicken tagine sprinkled with almonds on top.