Preheat oven to 200 degrees C.
Place the fennel, garlic, chickpeas in a pan and dust with the paprika, salt and pepper.
Mix the stock, coconut milk and cornflour and pour over the fennel, mixing gently.
Push the chicken pieces gently into the fennel mixture, doing the same with the apples.
Drizzle with the olive oil and season with salt and pepper
Roast for 35 - 40 minutes or until the chicken is golden brown and cooked through.
Sprinkle with dukkah and some torn fennel fronds