Chicken Tagine with Apricots and Almonds

Ingredients

• 0.5 cup turkish apricots dried separated
• 0.5 teaspoon pepper black
• 0.3 cup blanched almonds and whole
• 3 lb meat from a rotisserie chicken cut into 6 pieces, wings and backbone discarded
• 1 stick cinnamon (3-inch)
• 5  cilantro leaves fresh
• 5 sprigs flat-leaf parsley fresh
• 4  garlic cloves finely chopped
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 2 tablespoons mild honey 
• 3 tablespoons olive oil 
• 1 medium onion red halved sliced
• 1.3 teaspoons salt 
• 0.5 teaspoon turmeric 
• 1 tablespoon butter unsalted
• 1.5 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slotted spoon
• kitchen twine
• tajine pot

Directions

1. Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl.
2. Add chicken and turn to coat well.
3. 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 chicken, skin sides down, turning over once, 8 to 12 minutes.
4. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
5. Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.
6. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
7. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
8. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes.
9. Transfer with a slotted spoon to paper towels to drain.
10. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.