Measure all of the spice rub ingredients into a 1 gallon zip lock bag, mix well.
Chop the chicken pieces into 1 inch cubes and put in the spice mixture. Toss together so the chicken is completely coated. Set aside.
Prepare the fruit & vegetables, dice the green pepper and onion. Quarter the dried apricots, if using fresh, slice in half - remove the seed and dice, no need to peel them.
Heat a heavy bottom oven proof pan over medium heat. Add 2 tablespoons olive oil and sauté the chicken until it is just browned on all sides, about 5 minutes. Add the pepper and onions and saute for another 4-5 minutes until the vegetables are soft. Next add the chickpeas, canned tomatoes, tomato paste, apricots and chicken stock. Stir to combine and place a tight fitting lid on the casserole dish. Place in the oven and bake for one hour.