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Preheat oven to 400F
In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.
Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven). Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it’s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.
While it’s baking, make the Green Harissa Yogurt Sauce …by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices & salt.
After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.