Chicken Tagine with Apricots and Almonds

Ingredients

• 1 3-lb chicken, wings and backbone discarded
• 5 fresh flat-leaf parsley
• 1 3-inch cinnamon stick
• ¹/₃ cup whole blanched almonds
• 7 tablespoons olive oil
• ½ teaspoon black pepper
• 1 10- to 12-inch tagine or heavy skillet
• + 12 more ingredients
• • 1 ½ cups water
  • 2 tablespoons mild honey
  • ½ teaspoon turmeric
  • ½ cup dried Turkish apricots
  • 4 garlic cloves
  • 1 tablespoon unsalted butter
  • 1 medium red onion
  • 1 ¼ teaspoons salt
  • kitchen string
  • 1 teaspoon ground ginger
  • 5 fresh cilantro
  • 1 teaspoon ground cinnamon

Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chick...

View full recipe at Epicurious