• Heat oil in large, straight-sided skillet set over medium-high heat; cook chicken, in batches, for 6 to 8 minutes or until browned. Using slotted spoon, transfer to plate.
• Add onion, garlic, ginger, cinnamon, cumin, turmeric, salt, pepper and hot pepper flakes to skillet; cook for 3 to 5 minutes or until tender and fragrant. Stir in red wine vinegar, broth, diced tomatoes, apricots and green olives; bring to boil. Return chicken and any accumulated juices to skillet.
• Cover and simmer for about 30 minutes or until chicken is very tender. Add chickpeas; simmer, uncovered, for about 15 minutes or until sauce is slightly reduced. Sprinkle with almonds, mint and cilantro.

Tip: For a traditional Moroccan meal, serve with cooked couscous and a dollop of plain yogurt.