Season the chicken with salt and pepper. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, for 5 minutes on each side; transfer to a plate. Add the butter to melt, then add the parsnips, onion and apple; season with salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.
Stir in the apricots, cranberries, raisins, vinegar, ginger, cumin, allspice and cinnamon, scraping the pan. Stir in the chicken stock, apricot preserves and mustard and lower the heat. Return the chicken to the pan and simmer until the dried fruit is plumped, about 5 minutes. Serve with the bread.