Put together a million spices from your cupboard, sear chicken, sauté onion and garlic, dump in the rest, simmer - voila! Sometimes canned garbanzos need some time to disassociate from their canned taste, so this dish can be made ahead and then be reheated. It gets better and better.
First make the Moroccan spice mix. Measure all dry spices into bowl, stir with fork to break up any clumps. Set aside 1 tablespoon of the spice mix. Next begin preparing the Moroccan Chicken. To the spice mix bowl, dredge chicken in spices, coating on all sides with spice mix. Throw out any potential leftover spices as they will be contaminated with raw chicken. Let chicken sit 20-30 minutes if possible. Heat large dutch oven or covered casserole pot on medium high, add canola oil - enough to coat the bottom of skillet. Once pot is hot, brown chicken (without crowding too many pieces in pan at once) quickly on both sides, about 2-3 minutes per side. Once browned, remove chicken from pot, turn off heat. Wipe out any accumulated burned spices if needed. Turn flame back on to medium heat. Add more canola oil as needed. Add sliced red onion and gently cook until softened, about 3 minutes. Add diced garlic and cook until fragrant, about 30-60 seconds then add the canned tomatoes (along with their juices), rinsed and drained garbanzo beans, apricots, golden raisins, chicken broth and the previously set aside 1 Tablespoon spice mix and seared chicken. Bring to a boil, place lid on, reduce to low flame and simmer for 45 minutes total. After the initial 30 minutes of simmering, move lid slightly ajar to allow some of the steam out and sauce will thicken ever so slightly. Adjust for salt and pepper. Serve with a garnish of toasted almonds and fresh cilantro leaves.