Put olive oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

Add chickpeas and 1 cup of stock to the pan and turn heat back to medium-high*. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling GENTLY, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur (or quinoa), adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.

Cover and simmer until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Special Diets: To make this gluten-free you can use quinoa instead of bulgur. To make it more Paleo or low carb, use half or no beans and add more vegetables like carrots, zucchini or other squash.

To make this in an instant pot: use your instant pot to follow all the steps, (except adding the bulgur and chickpeas). Instead of simmering gently on stovetop, close and pressure cook for 12 minutes and allow it to release naturally. Open and add bulgur and chickpeas, mix thoroughly, adding additional stock, to cover mixture by a half inch or soand pressure cook again for another 5 minutes. Release naturally.