Rub the chicken thighs with the ras el hanout, turmeric, salt and pepper. Heat the olive oil in a saucepan, brown the chicken until golden all over, then take it out for a moment.
Soften the onion and garlic in the pan juices until translucent. Stir in the cinnamon and toast briefly until the spices are fragrant.
Add the passata, chicken stock and dried apricots to the pan. Return the chicken and braise gently, covered, until the meat is tender.
Toast the almonds in a dry frying pan. Stir the honey into the sauce and season with salt and pepper if needed.
Roughly chop the coriander. When the chicken comes away easily from the bone, the tagine is ready.
Serve with the toasted almonds and coriander. Rice or gluten-free couscous goes well with it.
Good to know
A dish like this smells of an unhurried dinner even while it braises. Sweet, spicy and savoury come together really well here. And the next day it often tastes even more rounded.
Swaps
Almonds → pistachios (similarly nutty, also provide unsaturated fatty acids). Apricots → plums or prunes (also bring sweetness and fibre). Chicken thighs → skinless chicken thighs (a little leaner, still juicy). Honey → date paste (unrefined sweetness, plus a little more fibre).
Allergens
Contains tree nuts (almonds). For children, keep the spices mild and cut the apricots small – and no honey for babies under one. In pregnancy, make sure the chicken is cooked right through.
