Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both sides. Saute the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
Add additional tablespoon of oil to pan, if needed and saute garlic and onion for 2 minutes, until translucent.
Add tomatoes, olives, tomato paste, orange juice, chicken stock, raisins, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
Garnish with parsley and serve.