Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, turmeric, ginger, cinnamon, salt and pepper and cook for 3 minutes, stirring occasionally.
Add the chicken to the pan and cook for 5 minutes, turning occasionally. Pour in the stock and bring to the boil over a high heat. Cover the pan, reduce heat to medium low and leave to simmer gently for 25 minutes.
Preheat the oven to 200 C ( 180 Fan) Gas 6. Remove the chicken legs from the pan and place, skin side up, in a deep roasting tin then immediately transfer to the oven.
Meanwhile add the shallots and tomatoes to the oven along with the honey. Mix well with the stock and bring to the boil over a high heat. Cover, reduce heat to medium low and leave to simmer gently for about 20 minutes until the shallots are soft.
Taste the sauce and adjust seasoning.Remove the roasting tin from the oven and pour the contents of the saucepan around the chicken legs. Return to the oven and roast for a further 25 minutes until the chicken is cooked through and the shallots are golden
Garnish with the sesame seeds if using and serve immediately with warm couscous.