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Preheat oven to 180c fan
In a large mixing bowl, mix the baharat with the harissa, sugar a generous scatter of salt and some olive oil. Stir well until a marinade forms. Have a taste to balance saltiness and sweetness etc then throw the chicken in and coat well in the marinade.
Lay the chickpeas out on a baking tray along with the onions and drizzle well with olive oil and salt
Slice one of the lemons into thin rounds and dot all over the tray
Pour the chicken stock over then lay the chicken pieces over the tray, ideally ontop of the lemon rounds
Place in oven and roast for 45 mins to an hour
Meanwhile, make the mint yoghurt by mixing the mint, the yog, salt and juice of 1 lemon. Taste to make any adjustments.
When chicken is ready, remove from oven and set chicken pieces aside. Add some butter the tray of chickpeas and stir well to thicken the sauce a little if it needs and create a luscious gravy. Throw in the parsley and mix well. Taste to make any adjustments here as well.
Plate the chicken on a platter and top with the gravy and chickpeas.
Serve with the mint yoghurt and enjoy!