Preparation

• Pat the chicken dry with paper towels, then season with 1 tsp. salt and 1/2 tsp. pepper. In a large Dutch oven or other heavy-duty pot, heat 2 Tbs. of the oil over medium-high heat until shimmering. Add the onion and garlic, and cook, stirring, until soft, 2 to 3 minutes. Add the ras el hanout, coriander, and cinnamon, and stir to coat the onion in the spices until fragrant, about 1 minute. Transfer to a plate and set aside.
• Add the remaining 1 Tbs. oil to the pot, and heat until shimmering. Add the chicken in a single layer, and cook over medium-high heat, undisturbed, flipping halfway through cooking time until brown in places, about 5 minutes total.
• In the meantime, heat the broth in a medium pan. When hot, dissolve the saffron in 1/2 cup of the broth and set aside. Return the onions and any juices to the pot, and stir until combined with the chicken. Add the saffron broth and cook, scraping up any browned bits on the bottom of the pot. Then add the remaining 1-1/2 cups broth. Bring the liquid to a boil, then reduce to a simmer. Add the raisins and apricots, and cook with the lid ajar, stirring occasionally, until the chicken is cooked through, about 20 minutes more.
• Meanwhile, prepare the couscous according to package directions, adding 1 Tbs. butter and 1 tsp. salt to the water (alternatively, prepare the couscous with broth instead of water). Leave covered until ready to serve.
• Add the chickpeas, dates, and the remaining 1 Tbs. butter to the chicken mixture, and cook until just warmed through, about 3 minutes.
• Fluff the couscous with a fork, divide among four plates, and top with the chicken mixture, ladling some of the broth over the couscous. Sprinkle with the almonds and cilantro, and serve with the lemon wedges.