Whisk the lemon zest, half the lemon juice, honey and a tbsp. of the oil in a bowl and set to the side.
Heat the remaining oil in a flameproof casserole dish over a medium to high heat and then cook the chicken pieces skin side down until golden brown and crispy (about 4-5 minutes), turn and cook for a further 2 minutes. Remove from the pan and place to one side.
In the same pan lower the heat slightly and cook the onion for about 5 minutes until soft then add the garlic and cumin seeds for about a minute until fragrant.
Stir the chickpeas and tomatoes into the onions and season lightly with salt and pepper.
Place the browned chicken on top of the chickpeas and brush with the harissa spice marinade. Don’t be shy here, as the chicken will absorb all of the flavours.
Place the casserole dish in to the pre-heated oven and cook for 35-40 minutes until the chicken is cooked. See note*.
Once cooked, serve the chickpeas as a base with the chicken on top and sprinkled with crumbled feta and mint sprigs. I also served this dish with some creamy mashed potato.