• Add the oil to the tagine (or a large saucepan) and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan
• Once the chicken is all browned, return it all to the pan along with any juices. Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices
• Season with a little salt and pepper to taste
• Pour over the stock and add the chickpeas and honey, stirring carefully and bring up to a steady simmer. Turn down the heat, cover with the lid and cook gently for around an hour to an hour and a quarter, or until the chicken is tender
• When the chicken is cooked add the tenderstem broccoli, recover and simmer for another ten minutes until it is just tender but still has a bit of bite.
• Sprinkle with the coriander leaves to serve

To Serve

• Serve with couscous to soak up the juices and with harissa paste to spice up the flavour