Rabbi Liz Morrocon Chicken

3 lbs chicken thighs --skin and bone on (but cut away all the extra skin) and dry chicken 1 lb baby potatos quartered 1 cup cherry tomatos halved 1/3 cup chopped shallots 10 dried apricots chopped 1 lemon sliced (parsley and slivered, toasted almonds for garnish) Spice Rub: cinnamin, paprika, cumin, pepper, salt, ginger, garlic, turmeric, ras el hanout, etc, etc 1 cup chicken stock 16 mixed olives EARLY in the day: rub chicken with spice rub (including under the skin), coat fully with spice rub IN THE AFTERNOON: Cook chicken, skin side down 4-5 minutes, flip and brown the other side 4 mins In a large bowl mix vegetables(including apricots) drizzle with olive oil, salt and pepper Place vegetables at the bottom of the dutch oven and arrange the chicken skin side up with lemon slices inbetween Add cinnamon stick and scatter olives TWO HOURS BEFORE DINNER: Pour chicken stock in to over vegies, but not the chicken Place lid on pot and cook at 350 degrees for 1 hour and 50 minutes until chicken falls off bones Garnish and enjoy