The combination of apricot and  orange flower water give this tajine a very unique sweet, fragrant and spicy flavor. 

1 (3 pounds) chicken, cut into 8 pieces

1 small onion, chopped
3 cloves garlic, finely chopped
1 can (14oz) chopped tomatoes
1/2 tbs ground cinnamon and 1 stick cinnamon
1 tsp crush red pepper
1 tsp ginger

1 tsp saffron threads, mix with  3 tbs hot water
1/4 cup dried apricot, sliced
juice of 1 lemon
1/2 - 1 tbs orange blossom water
2 tbs olive oil

For garnish:
1/4 cup dried apricot, sliced, 
1/4 cup lightly toasted slice almond
3 tbs raisins
salt 

• Put the Tajine pot or dutch oven on top of the stove, turn on the heat to medium. Add 1 tablespoon oil to the heated dutch oven, add the chopped onion and fry the onion until translucent. Add the rest of the ingredients, except the last 4 ingredients. Cook until it releases its fragrant. Add the chicken into the dutch oven, stir to coat the chicken. Cover the pot and simmer gently for 40 minutes, or until the chicken is completely done.


• Transfer the chicken to a serving platter, cover and keep warm.


• Pour the sauce into a blender, blend to a puree.


• Heat another one tablespoon oil in a small pan, add dried apricot and raisin and cook just until hot enough.


• Pour the sauce over the chicken and scatter the apricot, raisins and almond. Serve With plain couscous.