If you are using tagine that has a ceramic base, brown the chicken in a cast-iron skillet and then transfer the browned chicken to the tagine before putting it into the oven.

Heat a small skillet over medium-low heat. Toss in the pine nuts and toast, stirring frequently, until they are golden brown and smell nutty. Remove from heat and set aside.

Combine spice rub ingredients in a medium bowl. With hands, rub mixture all over chicken, thoroughly covering all surfaces. Use all of the rub.

Heat 2 tablespoons oil in a stovetop-safe tagine, Dutch oven, or cast iron skillet over medium heat. Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.

Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes. Add minced ginger and garlic and sauté for another 2 minutes. Transfer the prepared onions to a bowl and set aside.

Arrange browned chicken into the bottom of tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions.

Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa in a medium bowl. Pour broth mixture evenly over the top of your little chicken mountain.Bring to a simmer, then reduce heat to low, just hot enough to keep it simmering.

Cover the tagine and cook: Oven (preferred method): Bake in 325°F | 165°C oven for 35-60 minutes; until chicken is very tender. Stovetop: Cover and simmer on low, checking occasionally, for 35-60 minutes; until chicken is very tender.

Remove tagine from oven. Remove lid, fold in half of the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit. Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.