Middle Eastern chicken with apricots

Ingredients

• 2 tsp sea salt
• 2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp ground turmeric
• 1.6 kg free-range chicken, cut into 8 pieces
• ¼ cup olive oil
• 1 brown onion, finely sliced
• 2cm fresh ginger, cut into matchsticks
• 4 cloves garlic, sliced
• 2 pinches saffron threads
• 5 sprigs fresh thyme
• 1 cup (250 ml) white wine
• 2 cups (500mL) chicken stock
• 8 apricots, halved
• ¼ cup honey
• 1 lemon, juice and zest
• 1/3 cup shelled pistachios to garnish
• couscous to serve