Start off by marinating your chicken in the garlic. Get a pan heating on the stove (you could use a tagine base), add in the oil and the chicken and let the chicken brown over a medium to high heat. Once the chicken has browned add in the onion and cook until soft. Add in all the spices up to and including the can of diced tomatoes in the ingredient list and let cook on a high heat until the liquid starts to bubble. Add water and carrots, let cook for 15 minutes. Add in zucchini and chickpeas. Place a lid on the pot and let it all cook for a further 15 minutes or until the vegetables and chicken are tender. Throw in olives. Sprinkle with coriander to serve.