Prepare the tagine: If using a traditional tagine pot, start by heating the olive oil in the base of the tagine over medium heat. If you don’t have a tagine pot, you can use a heavy-bottomed Dutch oven or a large skillet with a lid.

1. Brown the meat: Add the chicken thighs (or your choice of meat) to the pot and brown them on both sides for about 5-7 minutes. Remove the meat and set it aside.
2. Sauté the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until they become fragrant and softened.
3. Add the spices: Stir in the cumin, coriander, turmeric, cinnamon, ginger, black pepper, and paprika. Cook the spices for 1-2 minutes, allowing them to release their full flavors.
4. Build the stew: Add the chopped tomatoes, dried apricots (or raisins), and chicken broth to the pot. Stir everything to combine, scraping up any browned bits from the bottom of the pot for added flavor. Bring the mixture to a simmer.
5. Return the meat to the pot: Add the browned chicken back into the pot, making sure it is partially submerged in the sauce. Cover the pot with the tagine lid (or regular lid if using a Dutch oven) and reduce the heat to low. Let the tagine cook for 45-60 minutes, or until the meat is tender and the flavors have melded together. If using lamb or beef, it may take a bit longer to cook through.
6. Toast the almonds (optional): If you’re using almonds, toast them in a dry pan over medium heat for 3-4 minutes, until golden brown. Set aside.
7. Garnish and serve: Once the tagine is cooked and the meat is tender, taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with chopped cilantro or parsley and top with the toasted almonds (if using). Serve your Tagine hot with couscous, rice, or flatbread to soak up the delicious sauce.