Moroccan Chicken Tagine - cooking recipe

Ingredients

Moroccan Spice Mix:
1/4 cup ground cinnamon
1/4 cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
1/2 cup chopped dried apricots
1/4 cup raisins
1/4 cup olive oil, or as needed
4 bone-in chicken thighs
1/2 small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
1/4 cup honey
1/2 bunch fresh cilantro, chopped
1/4 cup toasted sliced almonds

Preparation

Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
Serve chicken garnished with cilantro and almonds.