Season the Boneless, Skinless Chicken Breast (4) with Moroccan Seasoning (2 tablespoon).
In a flame-proof roasting pan, add some Olive Oil (to taste) and place the seasoned chicken. Brown on medium heat for about two minutes each side, or until nicely browned. Transfer to a plate and set aside.
To the pot, add a bit more olive oil and the Potato (3). Cook for a few minutes, stirring frequently until the potatoes are nicely browned. Remove pan from heat.
Add Garlic (1 clove), Canned Chickpeas (400 gram), Canned Diced Tomatoes (800 gram), Salt and Pepper (to taste) and stir together. Add the chicken back on top and cook at 220 degrees C (425 degrees F) for 15-20 minutes or until the chicken is cooked all the way through.