Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 finely chopped large onion and sauté for about 5 minutes until translucent.

Add 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of ground ginger, ½ teaspoon of ground cinnamon, cayenne pepper if desired, and 1 teaspoon of turmeric. Stir for 1-2 minutes until aromatic.

Increase heat to medium-high and add 2 lbs of chicken thighs. Season with salt and pepper. Sear for 4-5 minutes per side until golden brown.

Pour in 1 can of diced tomatoes, 2 cups of chicken broth, 1 cup of cooked chickpeas, and ½ cup of chopped dried apricots. Stir and bring to a boil.

Reduce heat to low and cover, letting simmer for 30-40 minutes until chicken is tender.

Stir in ¼ cup of sliced green olives, adjusting seasoning with salt and pepper as needed.

Serve over couscous or rice, garnished with fresh chopped cilantro or parsley.