½ tsp eachground cumin, ground coriander, ground fennel and ground chilliFinelygrated rind of 1 lemon and juice of 270 mlolive oil8chicken thigh cutlets (about 1.6kg), skin slashed in several places2carrots, halved lengthways and thinly sliced2baby fennel bulbs, thickly sliced, fronds reserved1Spanish onion, thinly sliced2garlic cloves, thinly slicedPinchof saffron threads200 gmcanned cherry tomatoes (about ½ can)500 ml(2 cups) chicken stock120 mldry white wine400 gmcanned chickpeas, drained, rinsed½ cup eachcoarsely chopped flat-leaf parsley and mint, plus extra to serve2preserved lemon quarters, rinsed, flesh discarded, rind finely chopped
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).
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.