Glazed Chicken with Dried Fruit and Parsnips

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2 tablespoons extra-virgin olive oil

6 medium shallots

4 medium-large parsnips, peeled and cut into 1-inch chunks

1/3 cup apricot preserves

2 tablespoons whole-grain mustard

1 teaspoon ground ginger

1/2 teaspoon ground cumin

8 medium skin-on, bone-in chicken thighs

Kosher salt and freshly ground pepper

1/2 cup pitted prunes, roughly chopped

1/2 cup dried apricots, roughly chopped

1 tablespoon apple cider vinegar