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Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.Put the chicken into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.Drain and tip in the chickpeas, then pour in stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.When the time's up, add the anpricots and more stock if required. Give everything a gentle stir. At this stage, remove the lid and add thickening if required. Season to taste. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.