CHICKEN WITH CHICKPEAS AND LEMON
Prep time 5 mins Cooking time 45 mins Serves 4 INGREDIENTS ½ tsp each, cumin, coriander, fennel and chilli powders Finely grated rind of 1 lemon and juice of 2 lemons 70ml olive oil 8 chicken thigh cutlets (200g each), skin slashed in several places 2 carrots, halved lengthways and thinly sliced 2 baby fennel bulbs, thickly sliced, fronds reserved 1 Spanish onion, thinly sliced 2 garlic cloves, thinly sliced A pinch of saffron 200g canned cherry tomatoes 500ml chicken stock 120ml non alcoholic white wine 400g canned chickpeas, rinsed ½ cup each coarsely chopped flat-leaf parsley and mint, plus extra ½ preserved lemon, rinsed, flesh discarded, rind finely chopped METHOD Preheat the oven to 220°C. Mix spices, lemon rind and 1 tsp sea salt in a small bowl. Season chicken pieces generously with the mixture.
Heat half the oil in a large frying pan over medium high heat, add chicken skin side down and turn occasionally until browned, 4-5 mins, transfer to oven and roast until cooked through, 10-15 mins. Meanwhile heat remaining oil in a large saucepan, add carrot, fennel, onion, garlic and saffron, and stir occasionally until onion begins to soften, 4-5 mins. Add tomatoes, stock and non alcoholic wine, bring to the simmer and cook until carrot is tender and liquid reduces by half, 12-15 mins. Add drained chickpeas, herbs, preserved lemon rind and lemon juice, season to taste and serve hot over spiced roast chicken, scattered with fennel fronds and extra herbs.