Place all of the ingredients for the spice rub in a small bowl and mix to combine.
3. Step
Place chicken thighs in a large bowl and coat with the spice rub.
4. Step
Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
5. Step
In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
6. Step
Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
7. Step
Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
8. Step
Garnish with fresh parsley and toasted almond slivers.
