A true crowd pleaser, this chicken and peach tagine is juicy and goes very well with couscous.
Preheat oven to 320 degrees F (160 degrees C).
In a nylon bag, place the flour, paprika and chicken and gently shake the bag until the flour covers all the chicken.
In a saucepan, mix the butter with the chicken mixture and put it in the oven for about 30 minutes or until the chicken is tender.
In another saucepan, heat the oil and fry the onions, then add the garlic, cumin, turmeric, coriander, ginger, black pepper and salt and stir for two minutes.
Pour the ripe chicken and broth over the onions and leave it on low heat until it boils.
Put the saucepan in the oven for 30 minutes, then add the almonds and the dried peaches and put it back in the oven for an hour.
Serve the dried peach and chicken tagine with cooked couscous.