Chicken Tagine With Apricots and Almonds

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• 1¼ teaspoons salt
• 3 tablespoons plus ¼ cup olive oil
• 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
• 1 tablespoon unsalted butter
• 1 medium red onion, halved, then sliced 1/4 inch thick
• 4 garlic cloves, finely chopped
• 5 fresh cilantro
• 5 sprigs fresh flat-leaf parsley
• 1½ cups water
• 2 tablespoons mild honey
• 1 (3-inch) cinnamon stick
• ½ cup dried Turkish apricots, separated into halves
• ⅓ cup whole blanched almonds
• a 10- to 12-inch tagine or heavy skillet; kitchen string

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