» Moroccan Chicken Stew

1	Whole chicken, cut into 4 pieces
1/2 teaspoon	Salt
1/4 teaspoon	Black pepper
1/2 teaspoon	Mixed spices
1 tablespoon	Ketchup
1 tablespoon	Luna tomato paste
1/2 teaspoon	Hot sauce

1 cup	Luna chick peas
1	medium white onion, diced to large cubes
1 cup	pumpkin, diced to medium cubes
2	garlic cloves, crushed
1/4 cup	Oil
1/4 cup	Boiling water
1 teaspoon	Paprika
1 1/2 teaspoon	Coriander
3/4 teaspoon	Salt
1/4 teaspoon	Ginger powder
1/4 teaspoon	Black pepper
1 1/4 teaspoon	Onion powder
1 1/2 tablespoon	Luna tomato paste

Season the chicken pieces with spices then refrigerate for 4 – 6 hours.
Preheat the oven to 190 degrees C.
Mix ketchup, tomato paste & hot sauce together then brush the chicken with the mix. Place the chicken pieces in a roasting pan with a wire rack and drizzle with oil. Cook on the middle rack for one hour.
Roast couscous with a little oil then boil with salted water.
Sauté the onion with pumpkin using oil until the onion is golden brown. Add garlic, paprika, coriander, salt, black pepper, ginger powder, onion powder, tomato paste and stir.
Add the chick peas, the chicken then couscous and finally the boiling water and stir. Cover the pan for 5 minutes until the stew thickens then serve.

Moroccan Chicken Stew