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• Put the sliced onion, crushed garlic and spices in a ziplock bag with 100 ml water, the oil and 1 tsp of salt . Add the chicken and massage the contents of the bag so the chicken is covered in the marinade. Leave for a couple of hours or overnight if you have time. 
• When ready to cook, heat your oven to 200°C (180°C fan). Pour the chicken and marinade into a large roasting tin and add the tomatoes, chick peas and dates. Mix to combine and position the chicken on top of the other ingredients.
• Roast for 45 minutes to an hour, depending on how large the chicken thighs are, until the chicken is cooked through. Baste the chicken halfway through and then check every so often and cover with foil if the sauce is starting to get too dark
• While the chicken is cooking - or in advance - prepare the couscous. Put the dry couscous in a large bowl and add the boiling water or chicken stock. Stir once then cover with a plate. After 10 minutes, when the liquid has been absorbed, fluff it up with a fork. 
• Add lemon zest and olive oil and mix again. Taste, and season with lemon juice and salt. 
• When cooled to room temperature, add the chopped herbs and pomegranate seeds. If preparing in advance, before serving check for seasoning and add the olive oil, lemon juice, salt, pepper and chopped herbs as required again. The couscous tends to eat up the flavours and check the seasoning again before serving. 
• Transfer the couscous to a serving bowl for people to help themselves to with their chicken.

Feeds 4 generously or up to 8 if the chicken thighs are large