Start this recipe by heating the oil in a deep pan and brown the chicken pieces all over. Season well with salt and pepper and remove from the pan. Put aside. Add in the chopped garlic and onion and fry gently for 10 minutes. Add the chopped tomatoes, carrots, ginger, dry spices, saffron strands, cinnamon stick and tomato puree and continue to fry for 3 minutes. Pour in the vegetable stock and use to deglaze the pan. Bring to the boil, then add the chicken pieces back to the pan. Cover with a lid and continue to cook for 45 minutes on a low heat. Next, Add the chickpeas, apricots, honey and cream and allow to cook for a further 15 minutes, uncovered. Meanwhile, make the couscous according to the instructions on the packet, but use hot chicken stock instead of boiling water. When the couscous has absorbed the stock, add in the chopped parsley and coriander and serve with the Moroccan spiced chicken in the tajine. Scatter over the toasted almonds and chopped coriander and serve with warm pita bread.