Preheat oven to 300F. Chop bacon and fry in a large ovenproof dutch oven, or large pot until golden brown and crispy. Drain off excess oil, and add chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from the pan bottom.

Stir in chicken, apricots, garlic and seasonings. (There is a lot of cumin in this recipe, 2 tbsp. is not a typo.) Bring to a boil over a high heat, stirring often.

Add olives and sliced onions to the mixture. At this stage if you don't have a dutch oven, simply turn chicken mixture into a casserole dish. Tightly cover.

Bake for 1 ½ hours, stirring halfway through. Serve over cousous.