This is an easy dish to prepare which originates in Fes.
Heat the olive oil in a large saucepan over a medium heat. Add the onions, garlic, turmeric, ginger, salt , pepper and saffron and cook for 3 minutes, stirring occasionally.
Add the chicken to the pan and cook for 5 minutes, turning occasionally. Pour in the stock and bring to the boil over a high heat. Cover the pan, reduce heat to medium low and leave to simmer gently for 45 minutes.Stir in the chickpeas, recover the pan and continue to simmer for a further 15 minutes until the chicken is cooked through.
While the chicken is cooking, prepare the tfaya sauce. Heat the olive oil in a separate large saucepan on a medium low heat. Add the onions, cover the pan and leave to cook for about 20 minutes until soft and translucent, stirring occasionally.
Meanwhile soak the raisins in hot water for 10 minutes until softened, then drain and set aside. When the onions are soft, add the raisins, honey, cinnamon and salt. Cook stirring occasionally, uncovered, for about 10 minutes until the onions are lightly golden.
Pour in the stock and bring to the boil over a high heat, then reduce heat to medium low and simmer for about 25 minutes until most of the liquid has evaporated and you have a thick golden brown sauce. Check seasoning.
By the time the sauce is ready your chicken should be cooked. Taste the broth and check the seasoning. To serve, place warm couscous on a serving plate then top with the chicken and chickpeas. Finally add the tfaya sauce and garnish with toasted flaked almonds. Serve immediately.