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. To test whether the chicken is completely cooked, pierce the thickest thigh with a skewer - it's ready when the juices run clear.
Sprinkle with the almonds and remaining coriander and serve with warm couscous.
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