Heat the oil in a large frying pan then sauté the chicken thigh fillets turning occasionally for 5–10 minutes or until golden brown all over. Remove from the frying pan. Add the onion and garlic to the pan and sauté for 5 minutes or until soft.
Stir in the cumin and coriander, fry for 1 minute, then add the stock. Return the chicken to the pan and add the carrots and fennel. Bring to the boil. Stir well, then cover and simmer gently for about 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly.
Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes.
Season to taste with pepper. Sprinkle with the fennel leaves and serve.