Step 1

Cut the chicken thighs into 1 1/2 inch sized cubes. Heat the oil in a large skillet on medium high heat. Add in the cubed chicken and cook for approximately 8 minutes until golden in colour. Once the chicken is cooked, remove it from the skillet and set aside on a plate.

Step 2

Add the diced onion, ginger and garlic to the skillet and cook for 4 minutes until the onion begins to soften. Add in the sliced carrots and leave to cook for another 4 minutes.

Step 3

Add the spices listed (cinnamon through to cumin) along with the tomato paste, canned tomatoes, chicken stock, honey (if using) and seared chicken. Cover with a lid and leave to simmer on medium low heat for 30 minutes.

Step 4

After 30 minutes of cooking the chicken should be really tender and the sauce will have thickened up. Stir in the lemon zest, dried apricots and flaked almonds. Serve the tagine on saffron rice and garnish with the flaked almonds and parsley.