- 8-10 (size dependent) chicken pieces (I use bone in and skin on)
- flour for dusting
- 1 onion, finely chopped
- 2 cloves garlic, roughly chopped
- 400g (14oz) pumpkin, chopped into 2.5cm (1 inch) chunks
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 400g (14oz) can chopped tomatoes
- 2 cups (500ml, 17 fluid oz) chicken stock
- 400g (14oz) can chickpeas, drained and rinsed
- 1/2 cup chopped coriander leaves
- 1/4 cup almonds, toasted and sliced
Dust the chicken pieces with flour seasoned with salt and freshly ground black pepper.
Heat a film of oil in a large frying pan and brown the chicken over a moderate heat until golden on both sides.
Transfer browned chicken to a large cast iron casserole or large saucepan.
Reduce the heat to low and add a little more oil if needed, gently cook the onion and garlic until the onion is tender. Add the pumpkin and spices to the pan and stir to coat the pumpkin, cook a further minute or so.
Transfer the pan ingredients to the casserole and pour over the chicken stock.
Bring to the boil and then cover and simmer for 30-40 minutes until chicken is tender. Add the chickpeas and olives to the dish and cook a further 10 minutes.
Thicken the liquid if needed with a little cornflour mixed in cooled stock.
Serve sprinkled with coriander and almonds