Gather your ingredients: Begin by chopping your onion, mincing the garlic, and slicing your almonds.

In a large tagine or Dutch oven, warm the extra virgin olive oil over medium heat. Sauté the chopped onion until it becomes translucent, approximately 5 minutes, then add the minced garlic for an additional minute.

Season the chicken thighs generously with salt and pepper. Add them to the pot, browning for about 4 minutes on each side until golden.

Sprinkle in the ground ginger and introduce the cinnamon stick. Pour in the low-sodium chicken broth while scraping up any browned bits from the bottom, bringing the mixture to a gentle simmer.

Stir in the chopped dried apricots, cover the pot, and allow it to simmer on low heat for about 30 minutes until the chicken is fork-tender.

Before serving, garnish with the toasted almonds and a sprinkle of fresh cilantro or parsley.