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Preheat the oven to 170c conventional bake.
Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a splash of rice bran or grape seed oil in a large frying pan over a high heat. When it’s very hot, add the chicken a few at a time and fry until browned both sides. Transfer to a casserole dish and repeat with the remaining thighs.
Add olive oil to the same pan over a medium heat. Add the onions and cook for 5 minutes. Add the garlic and ginger and cook for another few minutes. Add the spices and chilli and cook for another few minutes. Add the stock, tomatoes, dried fruit, olives (if using), tomato paste, honey, lemon zest and juice, and orange zest and juice. Bring to a boil. Turn off the heat.
Add the sauce to the dish with the chicken.
If using fresh herbs at the end, finely chop up the stalks and stir through the mixture. Cover with a lid and bake in the oven for 1 hour and 30 minutes. Stir through the yoghurt or coconut cream and herbs, and season with salt to taste.
Serve the chicken on couscous, quinoa, or rice with spoonfuls of the sauce. Garnish with extra zest, yoghurt, herbs, and a squeeze of lemon if desired. Optional: top with toasted flaked almonds before serving.