Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and sauté for about 5 minutes until the onions are translucent and fragrant.

Stir in 3 cloves of minced garlic, along with 1 teaspoon each of ground cumin, ground coriander, ground ginger, and ground cinnamon. If you like a bit of heat, add a pinch of cayenne pepper and 1 teaspoon of turmeric. Cook for an additional 1-2 minutes.

Raise the heat to medium-high and add 1.5 pounds of seasoned chicken thighs to the pot. Sear the chicken for about 4-5 minutes on each side until golden brown.

Pour in one can of diced tomatoes, 2 cups of chicken broth, and one can of drained chickpeas. Add 1 cup of chopped dried apricots and stir to combine all the ingredients. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and let the Moroccan Chicken Stew simmer for 30-40 minutes.

After simmering, stir in 1 cup of sliced green olives for a briny contrast. Adjust seasoning with salt and pepper as needed.

Spoon the Moroccan Chicken Stew over fluffy couscous or rice and top with freshly chopped cilantro or parsley before serving.