This spicy, fruity chicken stew is based on tagine, a classic North African dish that cooks meat, vegetables and fruit mostly in their natural juices. We love it because the richness of the dish comes from layers of flavor, not laborious browning. The word tagine refers to both the dish and the clay pot it typically is cooked in. The pot has a shallow pan and a conical top designed to collect condensation from the steam of the cooking food and return the moisture to it. We used a more commonly available Dutch oven, but kept to the spirit of the tagine, using a fragrant spice paste to season the chicken and act as a base for the stew. Apricots added sweetness (we preferred sulfured for their vibrant color) that was balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash. Serve the tagine with couscous, rice or warmed pita bread.