Heat olive oil in a large skillet or Dutch oven over medium-high heat and brown the chicken legs on all sides until golden, then remove and set aside.

In the same pan, add the sliced onion and sauté until softened and lightly caramelized.

Stir in the cumin, cinnamon, and ginger, cooking for 1 minute until fragrant.

Return the chicken to the pan and add the dried apricots, chicken stock, and saffron threads.

Cover and simmer on low heat for 35-40 minutes until the chicken is tender and cooked through.

Remove the lid, increase heat slightly to reduce the sauce if needed, and serve garnished with toasted almonds and fresh cilantro.