1. Make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.

2. Make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.

3. Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.

4. Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.

5. Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 1/2 to 2 hours.

6. Serve chicken garnished with cilantro and almonds.

Tips

Bone-in chicken breasts or chicken legs can be used in place of chicken thighs.

For a lighter version, use boneless, skinless chicken breasts or tenders. Be careful when browning, as they have a tendency to stick to the pan. You may also skip the browning and add the chicken after you sauté the garlic and onions. If you make this version, the cook time in Step 5 will be less: about 45 minutes to 1 hour.

Editor's Note:

Nutrition data for this recipe includes the full amount of Moroccan spice mix. The actual amount of spice mix consumed will vary.