Name: Spiced chicken with chickpeas, carrot and preserved lemon
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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).

2.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.

Styling by Emma Knowles

Styling by Alice Storey