Step 1

Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.

Step 2

Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.

Step 3

Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.