1. Pat the chicken dry. Season all over with the salt.

2. Add the olive oil to the Instant Pot, hit Sauté, and Adjust to select the More or High setting. After 3 minutes of the oil heating, working in batches as needed, add the chicken and cook until browned, about 5 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate.

3. Add the shallots, garlic, ginger, cumin, turmeric, and cinnamon and stir to combine; cook until fragrant, 1-2 minutes. Use a little chicken stock to deglaze if necessary.

4. Stir in the chicken stock, tomato paste, apricots, ⅓ cup of pistachios, brown sugar, and tomatoes until combined.

5. Return the chicken to the pot and turn to coat. Secure the lid, moving the valve so it is in the sealed position. Hit Cancel and then hit Manual or Pressure Cook. Pressure cook for 8 minutes. Let the pressure release naturally for 10 minutes, then manually vent to release the remaining pressure.

6. Transfer the chicken to a cutting board. Add the chickpeas to the pot and stir to submerge in the sauce. Using 2 forks, shred the chicken. Return the shredded chicken to the pot along with the lemon juice, if using, and stir to combine.

7. Serve the chicken and sauce over cooked couscous. Top with onions, mint and remaining pistachios.

To make on the stovetop:

1. Pat the chicken dry. Season all over with the salt. Heat the oil in a large pot or Dutch oven over medium high. Once the oil is glistening, working in batches as needed, add the chicken and cook until browned, about 5 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate.

2. Add the shallots and cook until they begin to soften, about 5 minutes. Stir in the garlic, ginger, cumin, turmeric, and cinnamon and cook until fragrant, another 1-2 minutes. Use a little chicken stock to deglaze if necessary.

3. Stir in the chicken stock, tomato paste, apricots, 1/3 cup of pistachios, brown sugar, and tomatoes until combined.

4. Return the chicken to the pot and turn to coat. Increase the heat to high and bring to a simmer. Stir, cover, reduce the heat to low, and cook until the chicken is very tender and can be pulled apart easily with a fork, about 1 hour.

5. Transfer the chicken to a cutting board. Add the chickpeas to the pot and stir to submerge them in the sauce. Using 2 forks, shred the chicken. Return the shredded chicken back to the pot along with the lemon juice, if using, and stir to combine.

6. Serve the chicken and sauce over couscous; top with onions, mint and remaining pistachios.

To make in a Slow Cooker:

1. Pat the chicken dry. Season all over with the salt. Heat the oil in a large pot or Dutch oven, heat the oil over medium high. until glistening. Once the oil is glistening, working in batches as needed, add the chicken and cook until browned, about 5 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate.

2. Add the shallots and cook until they begin to soften, about 5 minutes. Stir in the garlic, ginger, cumin, turmeric, and cinnamon, stir to combine and cook until fragrant, another about 1-2 minutes. Use a little chicken stock to deglaze if necessary.

3. Stir in the chicken stock, tomato paste, apricots, 1/3 cup of pistachios, brown sugar, and tomatoes, until combined.

4. Transfer everything to the slow cooker and cover. Cook on High for 4 hours or Low for 8 hours.

5. Transfer the chicken to a cutting board. Add the chickpeas to the slow cooker and stir to submerge them in the sauce. Using 2 forks, shred the chicken. Return the shredded chicken to the slow cooker along with the lemon juice, if using, and stir to combine.

6. Serve the chicken and sauce over couscous; top with onions, mint and remaining pistachios.