Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

Open a 28-ounce can of whole tomatoes and use half for this stew, half for the harira.

12 large bone-in chicken thighs (4½ pounds), skin intact
Salt and pepper, to taste
2 tablespoons olive oil, or more if necessary
2 onions, chopped
3 carrots, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
cups chicken stock
½ of a 28-ounce can whole tomatoes, crushed in a bowl
Grated rind and juice of 1 orange
½ cup chopped fresh parsley

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1. Set the oven at 350 degrees.

2. Sprinkle the chicken with salt and pepper.

3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate.

4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil.

5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice. Molly Kravitz