In a large shallow dish heat up 2 tablespoons of oil, add the spices, stir then add the onion and garlic and cook gently for 3 minutes until softened stirring frequently. Push the mixture to the sides, add the chicken thighs and cook for 2 minutes on each side.
Add the chickpeas (plus chickpea water), passata, tomato paste, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often.
Remove from the heat, adjust the seasoning if needed (and a splash of water if the sauce is too thick), scatter freshly chopped herbs and flaked almonds over the whole thing and enjoy!
I do not recommend swapping white meat for dark meat in this recipe. White meat does not benefit from prolonged cooking (after 40 minutes of cooking it's likely to be chewy).
Substitutions: If you prefer not to use apricot jam add sweet chilli sauce. Garnish either with freshly chopped cilantro, parsley or mint (or a combination of these herbs)
The sauce will thicken after a while so if you are reheating leftovers the next day you may want to add a little water (and adjust the seasoning if needed). Keep refrigerated for up to 3 days.