Place flour, Moroccan seasoning and smoked paprika in a strong plastic bag. Add chicken thighs to bag and toss well to coat.
Combine stock concentrate and hot water.
In a large fry pan (with a well-fitting lid), heat oil over medium heat. Add chicken thighs and cook, turning regularly, until browned all over. Remove chicken from pan and set aside.
Add onion and carrot to pan and cook, stirring regularly, until soft. Return chicken to pan along with stock and dates. Bring to a simmer and cook for 5 minutes.
Add couscous, cover pan with lid and cook for 2 minutes. Turn off heat and leave pan on element for 3–4 minutes, until ready to serve.
Stir through granola, sprinkle over orange zest and dried plums (if using) and serve.