Moroccan Chicken

Method

1. 1Cut your pumpkin into bite size chunks, spray with a little cooking spray and bake in oven 200C (400F) for 20-25 mins until cooked.
2. 2In a large pan or wok, heat 1 tbp olive oil and stir fry the onion until cooked. Add capsicum and stir fry for a further 3 minutes, remove from pan and set aside.
3. 3Heat remaining olive oil 1tbls, and now add your spices, Cinnamon/Turmeric/Cumin/Paprika and chilli. Cook these for 30 secs then add chicken, stir fry for 3-4 minutes. Add garlic, ginger. Stir for 2 minutes.
4. 4Now add the cooked onion/capsicum back to the pan and stirring. Add the orange juice and zucchini, stirring, then your heated stock and turn down to a simmer.
5. 5Simmer for 5-10 minutes, adding lemon rind, mint, apricots, and pumpkin and gently simmer on low heat until chicken has cooked.
6. 6Serve immediately on a bed of couscous, pasta or rice.