Heat 1 tablespoon of olive oil with the butter in the base of your skillet or tagine pot over medium heat.
While the oil and butter heat up, mix the spices (except the garlic, salt, and cinnamon stick) with 2 tablespoons of olive oil in a large bowl. Add the chicken and toss to coat it with the marinade.
When the oil is hot, brown the chicken in your tagine pot for 8-10 minutes. Turn frequently to make sure it doesn’t burn and check that the chicken is cooked by putting a knife through. The juices should run clear, not pink.
When the chicken is cooked, take it out of your tagine pot and set it aside.
Sauté the onions and garlic in the tagine pot with any remaining marinade for a few minutes, till the onions are soft. Toss in the carrots and cook for 2-3 minutes more. Add the salt.
Put the chicken back into the pot, along with the cilantro, parsley, salt, and vegetable broth. Turn down the heat and let simmer on low for 30 minutes, uncovered.
While the chicken is cooking, put the honey, water, cinnamon stick, and apricot halves into a saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for a few minutes or till the apricots have softened and the liquid forms a glaze (about 10-15 minutes).
While the apricots are softening, heat ¼ cup olive oil in another skillet or small pan, and sauté the almonds for 1-2 minutes, or till golden. Remove the almonds from the oil with a slotted spoon and let them drain on a plate lined with paper towels.
Now add the apricot glaze to your chicken in the tagine pot. Remove the cinnamon stick and any extra parsley or cilantro (you can leave the herbs if you wish).
Serve your tagine with a sprinkling of golden slivered almonds, raisins, pomegranate seeds, or olives.
And for those who want an extra kick, harissa sauce is the perfect versatile accompaniment – served on the side.