- Moroccan Spice Mix:
- 1/4 cup ground cinnamon
- 1/4 cup ground cumin
- 2 tablespoons ground turmeric
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons crushed dried mint
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1/2 cup chopped dried apricots
- 1/4 cup raisins
- 1/4 cup olive oil, or as needed
- 4 bone-in chicken thighs
- 1/2 small onion, minced
- 2 teaspoons chopped garlic
- 1 cup chicken broth
- 1/4 cup honey
- 1/2 bunch fresh cilantro, chopped
- 1/4 cup toasted sliced almonds
- Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
- Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
- Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.