Season the chicken. Heat a dash of oil in a frying pan. In batches, brown the chicken on all sides for approx. 8 mins. Remove from the pan.
Sauté the onions in the same pan for approx. 5 mins. Add the flour and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock, add the olives, bring to the boil then reduce the heat. Add the chicken, cover and braise for approx. 30 mins., remove the lid and cook for a further 10 mins. Scatter the dates on top.
Place the couscous in a bowl, pour in the salted water, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the almonds, lemon juice and mint. Serve the couscous with the chicken.