Preheat the oven by setting it to 200 ℃.

To coat the chicken, in a shallow bowl, mix cornflour with 1 teaspoon of paprika. Add the chicken drumsticks and coat well, shaking off any excess.

Brown the chicken, heat oil in a large frying pan over medium-high heat. Fry the coated chicken for about 2 minutes, turning until browned on all sides. Transfer the chicken to a tagine or casserole dish.

In the same pan, melt butter. Add onion and garlic, season with salt and pepper, and sprinkle in sugar. Sauté for 5 minutes until softened.

Add spices, stir in fennel seeds, cumin seeds, paprika, Moroccan spice blend, and turmeric. Cook for 2 to 3 minutes until fragrant.

Stir in the tomatoes and cook for another 2 to 3 minutes.

Add honey and chicken stock, stirring to combine. Mix in chickpeas and check seasoning, adding salt if needed.

Bake uncovered: Pour the mixture over the chicken in the tagine dish. Bake uncovered for 20 minutes.

Bake covered: Remove from the oven, cover with a lid or foil, and return to bake for 20 to 25 minutes.

Serve: Garnish with fresh coriander and serve hot with couscous or rice.