Step 1

Heat oil in a large saucepan or casserole dish on medium-high heat. Add chicken pieces and cook, turning, for 5 mins or until golden. Transfer to a plate. Add the onion and garlic and cook for 2 mins or until onion starts to soften. Add paprika, cumin and fennel seeds and stir-fry for 1 min or until fragrant.

Step 2

Add tomato, passata and stock. Cook, stirring with a flat-edged wooden spoon to dislodge any bits on the base of the pan. Bring to a boil. Place chicken in the pan in one single layer. Reduce heat. Cover with a lid and simmer for 30 mins.

Step 3

Add chickpeas, red pepper, preserved lemon and olives. Simmer, uncovered, for 20 mins or until the chicken is cooked through. Sprinkle with parsley. Serve with couscous.