You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.
Season chicken with salt and pepper. Heat a braiser pan or deep straight-sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.
Pour off all but 1 tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.
Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermometer inserted in thickest part of chicken breast (without touching bone) reads 165 degrees, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.
For instructions on how to cut a chicken, go to marthastewart.com/how-to-cut-a-chicken
Spanish saffron, by La Mancha, $45 for 0.5 oz., almagourmet.com.
Traditional harissa spread, by Les Moulins Mahjoub, $9.50 for 6.5 oz., zabars.com.