Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.
This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast fillets sauteed in 3 Tbsp olive oil. I also add one capsicum to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. I don't use chicken stock, but would like to next time. And finally, I add walnuts and raisins. These ingredients really enhance the flavour and texture of this dish. Overall, this has become one of my favourite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken stock and little olive oil. - 29 Sep 2008