In a wide skillet, heat the oil on medium heat and add the chicken. Cooking on low to medium heat, brown the chicken on both sides, for a total of 8-10 minutes.
Once the chicken is browned, keep aside for later.
In a heavy-bottom pot or large saucepan, add a tablespoon olive oil and on medium heat, fry the onions untill translucent. Add the ginger, garlic, and the spices and saute for a minute.
Add the tinned tomatoes, saffron, stock, apricots, almonds and honey and let this come to a simmer.
To the pot, add the browned chicken and give it a mix.
Cover the pot and let it cook for 1 hour on low heat, giving a gentle stir every 15 minutes.
After an hour, the sauce would have reduced and the chicken would have become tender.
Serve the tagine with a sprinkling of chopped parsley.