Place your tagine in a cold oven and heat to 180 degrees Celsius (360F)
Add ½ Tbsp of olive oil to a large pot/saucepan, fry the chicken until browned (a couple of minutes) then remove from the pot. Set aside while you prepare the vegetables
Heat the other ½ Tbsp of olive oil in the same pot then add the onion, chilli and garlic. Fry gently until onions are translucent
Add in the ras el hanout and cinnamon then fry for 30 seconds. Add chickpeas and diced tomatoes and stir well to combine
Add in the carrots, capsicum, pumpkin, sweet potato, reserved chicken and chicken stock then season with salt and pepper. Stir everything well to combine
Remove warmed tagine from the oven and fill with the chicken and vegetable mix
Cover the tagine with the lid and return to the oven. Cook for 60 to 80 minutes or until chicken and vegetables are thoroughly cooked. It will depend on how big your chicken and vegetable pieces are so it is worth checking at the hour mark
Serve with your choice of sides. My favourites are quinoa and chermoula.