Spicy chicken tagine with apricots, rosemary and ginger

Moving from Italy and into Morocco this week. In this dish, the tagine does all the hard work as the once you brown the chicken with the onion, apricots, spices and honey you simply simmer for 30-40 minutes. Go easy on the apricots and honey as too much will make the dish too sweet. Serve with plain cous cous.

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