2 lbs. boneless skinless chicken breasts

2 tbsp ghee

1 large yellow onion, diced

4 cloves garlic, chopped

1 tsp salt

1 28-oz. can crushed tomatoes

1/4 cup sliced almonds, plus more for garnish

1/4 cup dried currants

1 bay leaf

1 tsp cumin

1/2 tsp ground coriander

1/4 tsp cinnamon

Pinch of red pepper flakes

1/4 cup honey

3 tbsp fresh parsley, chopped

Melt the ghee in a Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches and sear the chicken breasts to form a golden crust on the outside, 3-4 minutes per side. Set the chicken aside. Reduce the heat to medium. Add the onion, garlic, and salt to the pot and stir. Cook for 4-5 minutes, stirring often. Add the tomatoes, almonds, currants, bay leaf, cumin, coriander, cinnamon, and red pepper flakes. Slowly drizzle in the honey, stirring constantly. Bring to a simmer and cook for 10 minutes. Add the chicken back into the simmering sauce and reduce the heat to low. Stir to coat the chicken, then cover and cook for 45-50 minutes. Serve with additional sliced almonds for garnish, along with fresh parsley.