Put the tagine on the stove and add the coarsely chopped onions and chickpeas. Arrange the legs and add the olives. The lemon is cut into quarters and arranged next to the chicken. Sprinkle it with spices and tomato paste and close the lid.
Stew under the lid for 50-60 minutes. Serve on top of couscous.
I made mine as follows: place 1 cup couscous in a bowl, pour 2 cups of boiling water or chicken broth over it (put fresh herbs if the recipe requires it).
Cover with fresh foil and leave it until it absorbs the liquid completely.