In large bowl, whisk together yogurt, pomegranate molasses, lime juice, saffron, salt and pepper. Add chicken thighs and toss to coat with marinade. Cover and refrigerate overnight to allow flavors to develop.
Remove chicken from marinade and wipe off any excess. In large cast iron pot, heat 2 tablespoons olive oil and sear chicken in batches until golden on both sides, 4–6 minutes. Return all chicken thighs to pot, add dates and apricots, and cover halfway with chicken stock. Simmer for 45–60 minutes, until chicken is cooked through and tender.
Serve with cooked pearl couscous and garnish with almonds, pickled peppers and cilantro.