1. In a large pan heat the oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
2. Add diced chicken and fry until browned.
3. Add the tinned tomatoes, chicken stock, apricots, olives and honey and bring to a light boil. Lower the heat to a simmer and cover with a lid. Cook for 25-30 minutes stirring occasionally until the chicken is cooked through.
4. Once cooked through stir through the cooked couscous and garnish with sliced almonds and coriander.