Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place a deep-sided roasting dish or skillet in the oven to preheat for 5 minutes.
Step 2
Meanwhile, combine the oil, pomegranate molasses, honey, garlic and spices in a large bowl. Using a small sharp knife, cut 3 slashes 1.5cm deep in the thickest part of the chicken. Place the chicken in the marinade and turn well to coat. Add the chicken to the preheated roasting dish, skin side up and bake for 15 minutes.
Step 3
Add the chickpeas, cous cous, stock and olives to the bottom of the roasting dish, sitting the chicken pieces on top, and return the dish to the oven. Cook for a further 15 minutes, or until the couscous and chicken are cooked through. Set aside to rest for 5 minutes, then serve, topped with dill.
