Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Season them generously on all sides with salt and pepper. This step is crucial for getting a crispy skin.

Brown the Chicken: Heat the olive oil in your tagine or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and brown them in batches for 4-5 minutes per side, until the skin is golden and crisp. What works best for me is not overcrowding the pan; this ensures the chicken sears rather than steams. Once browned, set the chicken aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 8-10 minutes until they are soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Bloom the Spices: Add the cumin, coriander, turmeric, and cinnamon to the pot. Stir constantly for about 30 seconds until the spices are aromatic. This little step really awakens their flavour.

Create the Sauce: If using saffron, steep it in the warm chicken stock for a few minutes. Pour the stock into the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the honey and the chopped preserved lemon.

Simmer the Tagine: Return the chicken thighs to the pot, nestling them into the sauce. Add the dried apricots, scattering them around the chicken. Bring the liquid to a gentle simmer.

Slow Cook: Once simmering, reduce the heat to low, cover the pot with its lid, and let it cook gently for 60 minutes. The chicken should be very tender and cooked through, and the sauce should have thickened slightly.

Garnish and Serve: Remove the tagine from the heat. Garnish generously with fresh coriander, mint, and toasted flaked almonds before serving.