Preheat oven to 350 degrees F.

Season chicken thighs with salt and pepper.

Heat olive oil in a large flameproof casserole dish over medium-high heat.

Brown chicken thighs on all sides until golden brown. Add more oil if needed.

Transfer browned chicken to a plate.

Remove all but 1 tablespoon of oil from the casserole dish.

Add chopped onions and carrots to the dish and cook for 8 minutes, stirring frequently.

Add chopped garlic, cumin, ginger, paprika, and turmeric to the dish.

Cook, stirring, for 1 minute until fragrant.

Pour in chicken stock, crushed tomatoes, orange rind, and orange juice.

Return the chicken thighs to the casserole dish.

Bring the mixture to a boil.

Cover the casserole dish and transfer it to the preheated oven.

Bake for 30 minutes, or until chicken is cooked through.

Remove 4 chicken thighs to save for soup.

Transfer the remaining chicken to a serving platter.

Sprinkle with chopped fresh parsley.

Serve over couscous or rice.