SPICED CHICKEN WITH CHICKPEAS, CARROT AND PRESERVED LEMON

INGREDIENTS

½ tsp each cumin, coriander, fennel and chilli, ground

Finely grated rind of 1 lemon and juice of 2

70 ml olive oil

8 chicken thigh cutlets (about 1.6kg), skin slashed in 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

Pinch of saffron threads

200g canned cherry tomatoes (about ½ can)

500ml (2 cups) chicken stock

120ml non-alcoholic white wine

400g canned chickpeas, drained, rinsed

½ cup each coarsely chopped flat-leaf parsley and mint, plus extra to serve

2 preserved lemon quarters, flesh discarded, rind chopped

METHOD

Preheat oven to 220C. Combine spices, lemon rind and 1 tsp sea salt in a small bowl, rubbing to combine, then season chicken pieces generously with mixture. Heat half the oil in a large frying pan over medium-high heat, add chicken skin-side down and turn occasionally until browned. Transfer to oven and roast until cooked through (10-15 minutes). 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 minutes). Add tomatoes, stock and wine, bring to the simmer and cook until carrot is tender and liquid reduces by half (12-15 minutes). 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.