Place red onion, garlic, coriander, parsley, red chilli, cumin, turmeric and olive oil into a food processor and process until finely chopped. Heat a large frying pan and spray with oil. Add onion mixture and cook for 1-2 minutes, stirring continually.
Coat chicken with seasoned flour. Push onion mixture in pan to one side and pour in 2 tablespoons olive oil, add coated chicken and cook until browned.
Stir in chicken stock and bring to the boil. Add drained Edgell Chick Peas, apricots, dates, lemon slices and honey. Cover and simmer for 40 minutes, stirring occasionally.
Serve with pearl couscous and extra honey for drizzling.