Heat the olive oi in a frying pan. Add the spices and half the harissa paste, and stir over the heat for two minutes.
Use a rolling pin to flatten the chicken fillets.
Mix the remaining harissa paste with the butter and spread on each piece of the chicken, reserving a little of the mixture.
Roll up tightly and secure with a toothpick. Brush each one with remaining butter mixture.
Heat orange juice, orange rind, apple cider vinegar and honey to make a sauce, then
add the fried spices.
Place chicken rolls in a greased ovenproof dish and pour in the orange sauce. Add the chickpeas, olives and onion.
Bake in a preheated 180 °C oven for 30 minutes or until cooked through.
Serve on a bed of steamed couscous sprinkled with toasted almonds and fresh coriander.
To make the harissa paste, cover the dried chillies with boiling water. Soak until softened and then drain. Blend the chillies with the remaining ingredients until smooth. Store in an airtight container in the fridge.