Spiced chicken with chickpeas, carrot and preserved lemon


  • Serves 4 people

  • ½ tsp each ground cumin, ground coriander, ground fennel and ground chilli
  • Finely grated rind of 1 lemon and juice of 2
  • 70 ml olive oil
  • 8 chicken thigh cutlets (about 1.6kg), 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
  • Pinch of saffron threads
  • 200 gm canned cherry tomatoes (about ½ can)
  • 500 ml (2 cups) chicken stock
  • 120 ml dry white wine
  • 400 gm canned chickpeas, drained, rinsed
  • ½ cup each coarsely chopped flat-leaf parsley and mint, plus extra to serve
  • 2 preserved lemon quarters, rinsed, flesh discarded, rind finely chopped
01   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 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 minutes). Transfer to oven and roast until cooked through (10-15 minutes).
02   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.
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