Combine the chicken pieces with harissa paste in a bowl and chill in the fridge for two hours.
Heat the vegetable oil in a tagine or casserole dish and fry the chicken for 2–3 minutes.
Remove the chicken using a slotted spoon and set it aside.
Fry the onion for five minutes until soft, then stir in the garlic and spices.
Return the chicken to the dish with stock, apricots, and tomatoes.
Season with salt and pepper, bring to a boil, cover, and simmer for one hour.
Stir in the chickpeas after 45 minutes of simmering.
Mix in the mint and parsley once cooking is complete.
Serve with couscous and yoghurt topped with almonds.