I used this recipe from Epicurious.com, but I added 1/3 cup of dried plums (prunes), which added a nice flavor to the dish.
I used tupelo honey, which is mild yet has much more depth of flavor than orange blossom honey (which seems to get most of the shelf space in grocery stores). I didn't use fresh cilantro because I didn't have any on hand. If I made this recipe again, I would:
- add an extra tablespoon of honey
- reduce the amount of water to heat with the apricots and prunes to only 2/3 cup
- use fresh cilantro
- make some couscous to serve alongside the chicken -- it would soak up the wonderful juices that remain inside the tagine