In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.
Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes or until the chicken is tender and cooked through. Cut into a thick chunk of chicken to check that it is cooked through.
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Sprinkle with the almonds and remaining coriander and serve with warm couscous.