Place the ghee, cinnamon quills, star anise, cloves and cardamon pods in a warm tagine and simmer for a few minutes to release flavour. Tip: Do not heat the ghee too hot as it will impart a bad taste through the tagine
Add the blanched almonds, cumin powder, coriander powder and saffron until nuts are brown. Tip: Use a good quality saffron, you will use less and release a better flavour.
Dust the chicken in flour and add it to the tagine, along with the onions, garlic, salt, honey and Aleppo pepper. Make sure all the chicken is coated in the spice mix.
Cook for a few minutes to allow the honey to caramlelise. Add the chardonnay vinegar.
Add the remaining ingredients and place lid on. Simmer for 30 minutes rotating chicken at 20 minutes.
Serve with loose coriander leaves and a bowl of rice and toasted almonds to garnish. Tip: If you can't find white Iranian figs, large dried figs are also great