1 large red onion, halved, then sliced ¼ inch thick
6 garlic cloves, minced
5 fresh sprigs each: cilantro and flat-leaf parsley tied together with kitchen twine
½ cup slivered blanched almonds
Instructions
Bring honey, 1 cup water, cinnamon sticks, and apricots to a boil over medium-high heat in a medium heavy-bottomed saucepan. Reduce heat to medium-low and simmer, uncovered, until apricots are tender and liquid is reduced to a glaze 15 to 20 minutes.
Meanwhile, mix cinnamon, ginger, turmeric, pepper, salt, and 2 tablespoons of the oil in a large bowl. Add chicken and toss to coat; set aside.
Heat remaining ¼ cup oil in a small skillet over medium heat; fry almonds, stirring occasionally, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Discard herbs and cinnamon sticks. Sprinkle chicken with almonds and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/giveaway-chicken-tagine-with-apricots-and-almonds/