Chicken & Tomato Tagine - cooking recipe

Ingredients

2 tablespoons olive oil
1 red onion, grated
2 garlic cloves, crushed
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch saffron
1 tablespoon lemon juice
1 (14 ounce) can diced tomatoes (use a good quality brand)
1 (8 ounce) can tomato sauce
2 -3 lbs skinless chicken pieces, breasts & leg quarters
1 1/2 - 2 tablespoons fragrant honey
1/3 cup water
1 tablespoon blanched almond, to garnish
1/2 tablespoon sesame seeds, to garnish

Preparation

Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.