Dust chicken thighs with flour seasoned with paprika, salt and pepper and brown all over in a deep casserole. Remove and set aside.
In the same pan, fry a chopped onion and crushed garlic clove for 3-4 minutes, stir in a Tbs of Ras el Hanout and cook until fragrant,
then add chopped skinned tomatoes, a can of drained chick peas, a cup of chicken stock and the browned chicken. Bring to a boil, cover
and simmer gently for 25-30 minutes, until the chicken is cooked and the sauce has thickened nicely.
Garnish with coriander and serve with a salad