Moroccan Chicken Stew

400 - 500 grams chicken, skinned and cut into chunks
1 large white onion, chopped
3 - 4 cloves garlic
2 tsp (10 ml) paprika
2 tsp (10 ml) coriander seeds
8 whole cloves
1 tsp (5 ml) cumin seeds
2" (5 cm) chunk of root ginger, minced
1/4 cup (60ml) olive oil
10 fl.oz (300ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
1 red pepper, chopped
2 carrots, sliced thinly
4 white potatoes, peeled and cut into chunks
1 cup (250ml) frozen peas
salt and pepper to taste
parsley to garnish

Using a mortar and pestle, grind together the garlic, paprika, coriander, cumin and cloves to a paste. Add the minced ginger and grind.
Sauté onions in olive oil, add spice paste and add the chicken pieces after a couple of minutes. Turn frequently to ensure chicken is coated with spices and is browning evenly.
Add a little chicken stock if mixture is cooking too dry - continue cooking until onions are translucent and chicken is lightly browned. Add red pepper and carrots, followed by remaining chicken stock and canned tomatoes with their juice.
Stir well and finally add potatoes. Season with salt and pepper. Bring to a boil and then simmer for about one hour, stirring occasionally.
Remove lid and simmer to ensure the sauce thickens. Add the frozen peas and simmer for an additional fifteen minutes.