You Will Need

* 3 Tbsp olive oil
* 4 chicken drumsticks
* 4 chicken thighs
* 4 carrots chopped
* 4 leeks
* 1 small pumpkin cubed
* 2 courgettes chopped
* 4 ¼ pt chicken stock
* 14 oz chopped tinned tomatoes
* 1 zest of lemon
* a handful of fresh coriander
* 4 Tbsp sweet paprika
* 1 Tbsp curry powder
* 1 Tbsp cumin powder
* 4 bay leaves
* 2 cloves
* ½ tsp cayenne pepper
* 1 Tbsp salt
* 12 ½ oz chick peas
* salt and pepper
* 1 sauce pot
* 1 small bowl
* 1 spoon
* 1 large saucepan
* 1 wooden spoon
* 1 ladle
* 1 fork
* 1 tray

Step 1:
Prepare the lemon zest
Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain.
Step 2:
Make the spice mix
Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.
Step 3:
Get started
Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all sides, about 3 minutes per side. Season with salt and pepper and put them aside for now.
Step 4:
Add the vegetables
Add the carrots and leek to the same pan. Reduce the heat to medium and cook for another five minutes.
Step 5:
Add the spices
Add in the Moroccan spice mix with the salt. Stir till well incorporated and you can smell the aroma!
Step 6:
Cook the chicken
Return the chicken pieces to the pan and then add the stock, chick peas and tomatoes purée. Bring this to a boil whilst stirring then reduce the heat to simmer for an hour.
Step 7:
Cook the final ingredients
Stir in the pumpkin and courgettes and cook gently for another 20 minutes, until all the vegetables are thoroughly cooked.
Step 8:
Garnish the meal and serve
Place one piece of chicken thigh and one drumstick on a plate per person, with a few pieces of each of the vegetables surrounding it, making a colourful presentation. Sprinkle some of the coriander on top, to add the final touch.

Serve this delicious meal with couscous as an accompaniment.