Slow-Cooked Moroccan Chicken

To prepare the spice blend, combine ground cinnamon, cumin seeds, turmeric powder, ground coriander, dried ginger, fresh mint leaves, salt, and black pepper in a bowl. Measure out 1/2 cup of the spice blend and reserve the remaining mixture for future use.

To create the tagine, bring a small amount of water to a rolling boil. Add dried apricots and raisins and cook until they become tender, approximately 5 minutes. Reserve 1/2 cup of the cooking water and set it aside for later use.

In a separate bowl, combine cooked chicken with 1/2 cup of the reserved spice blend and mix until the chicken is evenly coated.

Heat a generous amount of olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add the chicken and cook until it's golden brown and releases easily from the pan, approximately 3 to 4 minutes per side. Add sliced onions and minced garlic; cook and stir until the aromatics are fragrant, about 2 to 3 minutes.

Add the cooked apricots, raisins, and reserved 1/2 cup of cooking water to the skillet. Stir in chicken broth and honey, then cover the pan with a lid. Reduce the heat to low and cook until the chicken is extremely tender, approximately 1 ½ to 2 hours.

Serve the cooked chicken garnished with chopped cilantro and sliced almonds.