Season the chicken thighs with salt and black pepper.
Heat olive oil in a Dutch oven over medium heat.
Add the chicken thighs to the Dutch oven, skin side down, and cook until golden brown, about 5 minutes. Flip the thighs and cook for another 3-4 minutes until browned on the other side.
Remove the chicken thighs from the Dutch oven and set them aside.
Add the chopped onions and minced garlic to the Dutch oven and sauté for 2-3 minutes until fragrant.
Add the cumin, smoked paprika, cinnamon, coriander, ginger, turmeric, and black pepper to the Dutch oven and stir to combine.
Add the chicken broth, honey, pitted green olives, chopped dried apricots, and preserved lemon to the Dutch oven and stir to combine.
Return the chicken thighs to the Dutch oven, skin side up, making sure they are submerged in the liquid.
the Dutch oven with a lid and place it in the preheated oven.
Bake for 45-50 minutes or until the chicken is cooked through and the sauce is thick and fragrant.
Remove the Dutch oven from the oven and let it rest for a few minutes.
Garnish with chopped fresh cilantro and serve hot.
Notes
Tips and Tricks
Prep all the ingredients before starting to cook to make the process smoother.Make sure the chicken thighs are dry before seasoning and cooking to get a nice crispy skin.Don't overcrowd the Dutch oven when browning the chicken to ensure even cooking.To intensify the flavors, marinate the chicken in the spice mixture overnight before cooking.