Saffron Chicken with Dried Apricots and Chickpeas

Ingredients

• 1 tsp extra-virgin olive oil
• 1 onion, diced
• 5 cloves garlic, sliced in half lengthwise, or 1/2 tsp garlic powder
• 3 cups chopped zucchini (about 2 medium zucchini)
• 1/4 tsp saffron threads, crushed
• 1 cinnamon stick or 3/4 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1 tbsp paprika
• 1 tbsp dried parsley
• 1 tbsp dried chives (optional)
• 1/4 tsp salt
• 2 tbsp finely chopped pitted olives or 1/4 cup whole olives
• 1 1/2 lbs skinless, boneless chicken breast or thigh, chopped into bite-sized pieces
• zest and juice of 1 lemon
• 1/2 cup dried apricots, diced
• 4 cups chicken stock, gluten and dairy free if desired
• 2-14 oz cans chickpeas, drained, or 4 cups cooked chickpeas
• freshly chopped parsley, to garnish (optional)
• cooked couscous or rice, for serving