Spicy Chicken and Cous Cous

6 chicken thigh, skinned
2 tbsp oil
1 jar Moroccan Tomato and Cumin Sauce
1 tsp chilli flakes
1/2 can chickpeas, drained
Cous cous and spinach to serve

Heat the oil in a pan, add chicken thighs and cook for a few minutes, turning once. Add the sauce, chilli flakes and chickpeas. Bring to the boil then reduce heat and simmer for 25-30 minutes until the chicken is cooked. Serve with cous cous and spinach.