1. Heat the olive oil in a large, heavy-bottomed pan or tagine over medium heat.
2. Season the chicken thighs with salt and black pepper. Place them in the pan, skin side down, and cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set it aside.
3. In the same pan, add the chopped onion and cook for 3-4 minutes until it becomes translucent.
4. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the ground cumin, ground coriander, ground paprika, and ground cinnamon. Cook, stirring constantly, for 1-2 minutes until the spices are aromatic.
6. Add the diced tomatoes and tomato paste to the pan. Stir well to combine, and let it simmer for 5 minutes to thicken.
7. Return the browned chicken thighs to the pan, along with any juices that may have accumulated. Add the preserved lemon and chopped apricots.
8. Pour in the chicken stock, and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 30-35 minutes, or until the chicken is cooked through and tender.
9. Taste the sauce and adjust the seasoning with salt and black pepper as needed.
10. Serve the Moroccan chicken tagine hot, garnished with fresh coriander leaves, and accompanied by couscous or crusty bread.

This recipe beautifully balances sweet, savoury, and tangy elements. It’s a perfect dish to impress your family and guests with a taste of North African cuisine!