In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for about 5 minutes until translucent.

Add the minced garlic and spices, and cook for 1-2 minutes until the spices are fragrant.

Increase heat to medium-high, add the chicken thighs, and brown for 4-5 minutes on each side.

Pour in the diced tomatoes, chicken broth, chickpeas, and apricots. Stir to combine and bring to a boil.

Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally.

Add sliced olives, and adjust seasoning with salt and black pepper as needed.

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