Season chicken with spices; marinate up to 24 hrs. Garlic, ginger, cumin, and paprika enhance flavors. Refrigerate for rich taste.
Brown marinated chicken in hot oil. Sauté onions, garlic, spices. Add chickpeas, apricots, olives, and stock. Return chicken, add lemons.
Season with salt, pepper. Bake at 325°F/163°C for 35 mins. Chicken cooks through, flavors meld. Serve with couscous for a complete meal.
Plate chicken tagine on couscous. Garnish with parsley, lemon slices. Colorful and aromatic, a feast for the eyes and the palate.