In a large ovenproof saucepan, chop bacon and fry until crisp. Add broth. Using a wooden spoon, scrape any brown bits from the bottom. Stir in chicken, apricots, garlic and seasonings. Bring to a boil over high heat, stirring often. Meanwhile prepare onions and slice olives, then stir in. If you saucepan can’t go in the oven, turn chicken mixture into a casserole dish. Tightly covered. Bake for 1 to 1 ½ hours, stirring halfway through. Sprinkle with mint and cilantro.