Moroccan Orange and Lemon Chicken

1 chicken cut into serving pieces
1 large onion, diced
1 jalapeno pepper, finely diced
4 cloves garlic, sliced
½-inch fresh ginger, minced
1 tsp fennel seeds
1 tsp ground cumin
2 cups crushed tomatoes
Juice of 2 fresh navel oranges (or 1 cup orange juice)
juice of 1 fresh lemon
1 tsp turmeric
1 tsp Pimenton, smokey Spanish Paprika
1 16-oz can chick peas, drained
zest of 1 lemon
palmful of fresh cilantro or parsely leaves, finely chopped

In a large Dutch Oven or large pot, sauté the chicken pieces until nicely browned, in a bit of olive oil. If necessary, do this in batches to give the pieces plenty of space in between them while browning. Salt and pepper the chicken while browning. Set aside in a bowl. In same Dutch Oven, sauté the onion and jalapeno pepper for about five minutes, until onion softens. Add the garlic, ginger and fennel seeds and continue cooking another 3-5 minutes until very fragrant. Add the cumin and cook another minute. Add the tomatoes, orange and lemon juices, the turmeric, paprika and chickpeas. Stir well, and then immerse the chicken pieces into the sauce. Add any remaining juices collected with the chicken. Cook for about an hour on low heat, turning the pieces every fifteen minutes. Stir in the lemon zest and plate the chicken, topped with cilantro or parsley. Serve with couscous or rice.