1-1/2 cups water
1/3 cup sliced almonds
1/4 cup sesame seeds
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons paprika
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
4 bone-in chicken breasts (about 2-1/4 pounds total)
Heat the oven to 425 degrees. In a small saucepan, combine the apricots and water. Bring to a boil over medium-high heat, then lower the heat and let simmer, partially covered, for 10 minutes. Set aside. Spread the almonds and sesame seeds on a cookie sheet. Toast in the oven until lightly browned and fragrant, about 2 minutes. Remove from the oven, let cool briefly, and transfer to a blender. Add the spices and salt. Process until the mixture is combined and forms a rough paste. Transfer the spice and nut mixture to a small bowl; add the oil and lemon juice and stir until a paste is formed. Stir half the paste into the apricot mixture.
Place the chicken breasts in a small roasting pan, skin side up. With a pastry brush or your fingers, coat the chicken breasts with the remaining paste. Pour the apricot mixture around the chicken breasts. Cook in the lower third of the oven until juices run clear when the chicken is pricked, about 20 to 25 minutes. If the chicken is browning too quickly, cover with aluminum foil during the last few minutes of cooking.
Serve the chicken topped with the apricots and pan juices. Sprinkle with additional almonds and sesame seeds if desired.