Chicken and Apricot Tagine
CATEGORY: Main Courses- Poultry
This chicken is extremely flavorful and so, so tender....It literally falls off the bone.  Best of all, the kitchen smelled absolutely fabulous; we couldn't wait for dinner!!
PREP TIME: 70 minutes

1 1/2  teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons plus 1/4 cup olive oil
5 chicken thighs
5 chicken drumsticks
1 tablespoon  butter
1 medium red onion, halved, then sliced 1/4 inch thick
5 garlic cloves, finely chopped
6 sprigs fresh cilantro
6 sprigs fresh flat-leaf parsley
1 1/2 cups water
3 tablespoons honey
1 cinnamon stick
1/2 cup dried apricots, separated into halves
1/4 cup whole blanched almonds

Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string

Combine cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and toss to coat.
Heat butter and 1 tablespoon oil in tagine or skillet. Brown half of chicken, skin sides down, for 8 to 12 minutes per side. Transfer to plate. Brown remaining chicken, adding any mixture left in bowl and transfer to plate.
Add onion to tagine and remaining 1/4 teaspoon salt and cook, uncovered, stirring frequently, until translucent. Add garlic and cook, stirring occasionally, approx 3 minutes. Tie cilantro and parsley sprigs into a bundle with kitchen string and add to tagine with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
While chicken cooks, bring honey, 1 cup water, cinnamon stick, and apricots to a boil in a medium heavy saucepan. Reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary) and liquid is reduced to a glaze, approx 15 minutes.
While apricots cook, heat 1/4 cup oil in a small skillet over medium heat and cook almonds, stirring occasionally, until golden, 1 to 2 minutes (watch carefully- so they don't burn!). Transfer with a slotted spoon to paper towels to drain.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top. Accompany with couscous.