Spiced chicken with chickpeas, carrot and preserved lemon

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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