Preheat oven to 400F

Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes).

In a large, heavy-bottom, ovenproof skillet or dutch oven heat the oil over medium-high heat. Sear chicken a few minutes on each side, until golden brown, turning the heat down to medium if necessary. When the chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).

While the chicken is searing, prep the veggies. Slice the carrots at a diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch thick, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

Add the onions, carrots and a little oil to the same pan and saute over medium heat for 5-7 minutes, until onions become tender and fragrant. Make a well in the center of the pan, add the garlic and ginger, sauté for 1-2 minutes. Add the spices, and toast for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water.

Bring to a simmer and stir, scraping up any browned bits. Once it’s simmering, stir in the couscous. Nestle in the chicken (and/or chickpeas if using-see notes) cover and place in the oven for 15-20 minutes.

While it’s baking, make the Green Harissa Yogurt Sauce: Place the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices & salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves, slivered almonds and serve with Green Harissa Yogurt Sauce.