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Heat 1 tbsp of the oil in a saucepan. Season the chicken well with cinnamon, 3 tsp ground ginger, tumeric, salt, and pepper. Sear until browned on both sides. Remove from the pan and add the remaining oil along with the carrots, onions, garlic and ginger. Season well and sauté for about 10 minutes, until the onions are soft.
Lightly crush the saffron strands and add 1 tsp boiling water. This will intensify the colour and taste. Add the saffron to the onions along with the other spices and tomato purée. Continue to cook for 2 minutes then add the chicken, stock, honey, lemon juice, cinnamon sticks, and apricots.
Simmer for 40 minutes or until the chicken is tender, cooked through and no pink meat remains. Garnish with the coriander. This dish is great served with cous cous.