Heat oil in a large non-stick frying pan over medium heat and cook onions and garlic until onion is soft but not browned. Add the spices, stir to combine and cook for another couple of minutes.
Meanwhile, sear the chicken pieces in olive oil in a separate pan.
Add to onions and garlic, the chicken, apple, pumpkin and stock and bring to the boil. Turn the heat down and simmer, covered, for 30-40 minutes. Remove lid and simmer for 10 minutes more or until sauce has reduced and thickened.
Squeeze in lemon or lime juice. Serve with couscous or rice.
Recipe Notes
This stew could be adapted for the crockpot or slow cooker; reduce the liquid by half and cook on low for 6-8 hours.