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Step 1
Season the chicken with salt and set aside. Heat a large, heavy-bottomed soup pot over high heat. When it’s hot, add the 2 tablespoons of olive oil and place the chicken in it, breast side down. Brown the chicken on all sides and then remove from the pot and set aside.
Step 2
Turn the heat under the pot to low and add the onion with a good pinch of salt. Cook it low and slow for about 5 minutes. Add the diced pumpkin and cook together for a further 10-15 minutes. Add the bay leaves and fennel seeds, stir and cook together for one more minute. Add the marsala and allow the alcohol to burn off.
Step 3
Return the chicken to the pot and pour in the water. Simmer with the lid slightly ajar for 1.5 hours or until the chicken is falling off the bone.
Step 4
Remove the chicken from the pot and set it aside to cool. Add the rice and chickpeas to the pot, return to a low simmer and place the lid on the pot. Simmer gently for 15 minutes. Remove and discard bay leaves.
Step 5
Shred the chicken off the bone, discard the skin and bones, and return the meat to the pot. Stir everything together. Taste for seasoning; adjust with salt.
Step 6
While the soup is cooking, make your chilli oil. Heat the 80ml of olive oil in a small pot over low heat and add the spices and sesame seeds.
Step 7
Serve in bowls and garnish with chilli oil, fresh coriander and a squeeze of lemon or lime juice.