Heat the oil in a large frying pan over medium high heat.
Cook the chicken in 2 batches, for about 5 minutes on each side or until browned.
Remove from the pan and place in a single layer in the prepared dish.
Cook the onion and garlic in the same pan over medium high heat for about 5 minutes or until the onion is softened.
Add the spices and cook for about 1 minute or until fragrant.
Add the chicken.
Add the wine, raisins, apricots, honey, cinnamon and salt.
Cook, covered in the preheated oven for 1¼ hours.
Stir in the olives.
Cook, uncovered for about 15 minutes or until thickened slightly.
Sprinkle with the almonds.
Notes
Make Ahead: The casserole can be prepared a day ahead and stored covered, in the refrigerator. Remove from the refrigerator 1 hour prior to cooking or freeze, covered for up to 3 months.
Serving Suggestion: Add chopped fresh mint and a drizzle of olive oil to hot couscous.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/moroccan-chicken-casserole/