Heat a large flameproof casserole dish on the hob and add the oil. Add the chicken pieces, cooking them for 2-3 minutes over a medium heat without moving them, then turn them over to cook for a further 2 minutes. (This will brown them nicely).
Add the onion, Ras el hanout seasoning, ginger, saffron or turmeric, apricots, carrots and stock. Stir in half the parsley.
Cover and simmer over a low heat for 30-40 minutes.
Check the seasoning, then serve, sprinkled with the almonds and remaining parsley.