Put the chicken pieces in a large bowl and add each of: onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice to the chicken in the bowl, then mix the ingredients well together.
Cover the marinated chicken, put it in the refrigerator and leave it for a minimum of five hours or overnight.
Add the tomatoes with the cinnamon stick, grated orange peel, water, chicken stock cubes and chickpeas.
Continue cooking the mixture on medium heat and after the mixture boils, then reduce the heat to low and let the chicken simmer on a low heat for thirty-five minutes or until the chicken is tender.
Add in the peaches and olives to the mixture and let simmer on low heat for an additional five minutes.
Remove the pot from the stove and remove the two cinnamon sticks from the pot.
Serve with the couscous and enjoy your sumptuous Ramadan dish!