Preparation

• In an 8-inch skillet, toast the saffron over medium heat, shaking the pan often, until a shade darker, 1 to 2 minutes. Transfer to a large bowl, let cool, and then, using the back of a wooden spoon, crush the threads to release their flavor. Add the garlic, parsley, 1 Tbs. of the cilantro, the ginger, 1/4 tsp. salt, and a few grinds of pepper; stir to combine. Add the oil and 2 Tbs. water and stir until combined. One by one, add the chicken pieces to the marinade, turning to coat each one before adding the next. Cover and refrigerate, turning the pieces once or twice, for 30 minutes.
• 将洋葱撒在11到12英寸的Tagine的底部。将鸡肉放在顶部的贴子单层中，然后在任何剩余的腌料上淋上毛毛雨。用1汤匙的点。黄油，然后放在中火上煮，偶尔转动鸡肉，直到洋葱是半透明的，大约15分钟。
• 加入1/4杯水，然后用盖子盖住，在底座和盖子之间支撑木勺，以防止其密封。将热量调低至低温并轻轻煮，不时将鸡肉轻拍，以防止粘贴并换成一半的勺子位置，直到煮熟并嫩（但不要从骨头上掉下来），约45分钟。在烹饪过程中，在必要时淋上几勺水，以使酱汁松动，或在烹饪结束时取出盖子，以蒸发和加增酱汁，如果酱汁含水。
• 同时，将杏子放2汤匙。在蜂蜜，肉桂棒，如果使用的话，几滴橙色花水和2夸脱的锅中的3/4杯水。慢火煮，然后将热量调低并轻轻煮至杏子变软，液体降低到约2汤匙。糖浆，10至15分钟。如果似乎正在干燥，请根据需要加一点水。从火上取出，冷却。丢弃肉桂棒。
• 剩下的1 Tbs融化。黄油在一个8英寸非tick skillet over medium-low heat. Add the remaining 2 Tbs. honey and the walnuts and cook, constantly and slowly turning the walnuts in the honey, until they have a light, chewy coating, 4 to 5 minutes. Transfer to a plate, spread into a single layer, and let cool. When cool, separate any walnuts that are stuck together.
• When the chicken is done, arrange the apricots around the chicken, drizzle with the apricot syrup, and add more water if needed; cook the tagine, partially covered, over low heat for 5 to 10 minutes more. Season to taste with salt and pepper, scatter the walnuts and the remaining 2 Tbs. cilantro over the stew, and serve.