1. In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
3. Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.
Wine Recommendation: The aromatic spices in this dish are best with an assertive, flavorful wine; color is almost secondary. For a red, try a wine from the indigenous South African grape, pinotage. For white, try a Tokay Pinot Gris from Alsace in France.