Preheat the oven to 180°C/ fan 160°C/ gas 4. In a large, lidded flameproof casserole heat the olive oil, then add the chicken thigh fillets. Drizzle over the honey and brown the chicken on one side for 5 minutes, then turn and cook for a further 3 minutes. Remove from the pan and set aside.
To the pan add the garlic and root ginger, the carrots, the chickpeas and chopped tomatoes in tomato juice. Make up 720ml hot chicken stock using the stock cube and add 300ml to the pan, setting the rest aside. Bring to the boil and simmer for 10 minutes.
Nestle the chicken fillets into this mixture and add the tomato wedges. Cover the pan and transfer to the oven to bake for 45 minutes.
Ten minutes before you remove the dish from the oven, tip the couscous into a bowl. Reheat the remaining stock until it is piping hot and pour over the couscous with the dried mixed herbs. Cover and leave for 5 minutes. Fluff with a fork, sprinkle with freshly ground black pepper and serve with the chicken.
Make it veggie: Try swapping the chicken for 312g Quorn fillets.