Mix 1 tbs of the flour, the spices, Garlic and the Sea Salt in a shallow dish. Coat both sides of the chicken with the spice mixture.
Heat the oil in a large frying pan on a medium-heat. Add the chicken and cook for 3 minutes on each side or until golden brown.
Mix the remaining flour and chicken stock and add to the pan. Bring to the boil, stir in the dates and almonds (as well as vegetables if desired). Reduce the heat to low, cover and simmer for 8-10 minutes, or until chicken is cooked through and the vegetables are tender (if added).
Serve with couscous or rice.