Put the tagine over a low flame, then turn it up to medium-high. Pour in enough clear butter fat floating on top to coat the bottom of the tagine, and turn the flame to high. Add the chicken and cook till browned (they need not be cooked through). Remove the chicken to a bowl.
Add a little more butter to the tagine if necessary, and add the onion, garlic, and ginger. Reduce the flame to medium. Give them two four-finger pinches of salt, and stir to cook until tender. Push them aside and add the coriander, cumin, cayenne, and cinnamon to the tagine and stir to cook them, then stir everything together, adding the bay leaf and lemon zest, and cook it till the onion is completely tender, about 15 minutes (careful not to let anything burn). Lower the heat if it’s burning.
Add the olives, apricots, carrot, chickpeas, tomatoes, stock or water, and the cooked chicken, and bring it to a simmer, stirring, then cover the tagine and simmer on low for 1 to 4 hours (the longer the better). Add the peppers just before stirring, giving them enough time in the stew to soften, 5 minutes or so.
Serve with couscous or basmati rice and garnish with the almonds, cilantro, and a wedge of lemon.