Combine the chicken, garlic, parsley stalks and harissa paste, mix well and put aside. Pre-heat the BBQ with the Skottel in place for 3-4 minutes. Add a drizzle of oil, the cumin seeds and cinnamon stick. When the seeds start popping, add the chicken. Turn the chicken over once or twice before adding the water.
Cover and cook for 6-7 minutes then add the remaining ingredients except the parsley leaves, stir a few times, cover and cook for a further 5 minutes.
Transfer to a serving dish. Sprinkle the chopped parsley leaves over the dish. Season with salt and pepper and serve immediately.