Preheat oven to 160°C (fan-forced).
In a large, deep baking tray, combine orange zest, orange juice, parsley, apricots, Moroccan Souk Spice, ginger powder, thyme, saffron, garlic, capers, vinegar, olive oil and honey.
Mix with a wooden spoon so that the honey and spices coat the rest of the ingredients.
Add the bay leaves, chicken, onion, pumpkin and drained chickpeas.
Mix again so that all the ingredients in the tray have been coated in the honey and spice.
Bake in the oven for 20 minutes. Then turn the chicken and vegetables, place back in the oven and bake for a further 20 minutes.
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