Heat 1 tbsp. oil and brown chicken pieces without turning 5 minutes. Transfer to plate. Cook shallots in butter with remaining tbsp. oil in pan and stir till soft (8-10 min). Add garlic ginger, and Moroccan Harmony Spice Blend and cook, stirring, for 3 minutes. Transfer all to Tagine (if you don't have a Tagine - you can use a crock pot or slow cooker) now.
Add chicken, any juices from plate, saffron (if using) and ½ tsp. salt to shallot mixture and turn chicken to coat. Add broth (or juice) and place in preheated 325-350 degree oven for 30 minutes covered with tagine lid.
After 30 minutes, remove lid, check there’s enough liquid, turn chicken and add apricot jam (or marmalade) cinnamon stick, thyme, cilantro, raisins and apricots. Simmer covered another 10 minutes. Uncover and cook till chicken is very tender, 10-15 minutes more and liquid has thickened a bit. While cooking this time, toast pine nuts*
Garnish: 1 tablespoon chopped cilantro or flat leaf parsley and lemon or blood orange wedges. Sprinkle with pine nuts.
*Toasted Pine Nuts: 1 tablespoon olive oil, heat and add ¼ cup pine nuts, ¼ tsp. turmeric, ¼ tsp paprika, pinch cayenne (stir constantly, burns easily)
Serve with green onion couscous and spiced Moroccan carrots.
Recipe adapted from Spice Sanctuary