Step 1

Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone. Discard the backbone. Cut the breast in half along the breastbone. Use a sharp knife to cut around the legs, between the thigh and breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and cut each breast in half diagonally. Season with salt and pepper.

Step 2

Heat the oil in a large saucepan over medium-high heat. Add half the chicken and cook for 3 minutes each side or until golden. Transfer to a large plate. Repeat with the remaining chicken.

Step 3

Add the onion and garlic to the pan. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until onion is soft. Add the paprika, cumin, ground coriander, cinnamon, ginger, turmeric and saffron. Cook, stirring, for 1 minute or until aromatic. Add the chicken, tomato and stock. Season with salt and pepper. Cover and cook for 20 minutes.

Step 4

Meanwhile, place the couscous in a large heatproof bowl. Stir in the extra oil. Add the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Spread the couscous over a bamboo steamer lined with a clean dry cloth.

Step 5

Add the pumpkin and chickpeas to the chicken mixture. Place the steamer over the saucepan and cook, uncovered, for a further 30 minutes or until chicken, pumpkin and couscous are tender.

Step 6

Transfer the couscous to a bowl. Stir in 185ml (3/4 cup) of the cooking liquid from the chicken mixture. Transfer to the centre of a large serving platter. Arrange the chicken around the couscous. Top with fresh coriander. Serve with harissa.