1 large chicken in pieces on the bone
1 cup plain flour
1 tsp paprika
1 tsp cinnamon
1 tsp ground cumin
1 tblsp oregano
1 tsp ground allspice
1 tblsp salt
1 tsp ground pepper
100mls olive oil
2 large onions finely chopped
6 cloves garlic peeled
2 leeks, cut into 5cm pieces
2 carrots cut into 2cm dice
4 potatoes cut into 2cm dice
4 zucchini cut into 2cm dice
500grms tomatoes peeled, seeded and diced
500mls chicken stock
1 bunch parsley leaves chopped
2 tblsp spice paste

Method:

Mix the flour with the spices and dust the chicken with the spiced flour. Heat the olive oil and fry the chicken pieces until golden. Place the chicken in a large baking pan covered with baking paper. Saute the onion, garlic and leeks for 2 minutes then add the remaining vegetables. Cook another 2 minutes. Add the spice paste, then the tomatoes and stock. Pour over the chicken then add the chopped parsley. Wrap loosely with paper then with foil and bake in moderate oven for 2 hours. Serve with yoghurt mixed with a little extra spice paste.