Name: Spiced chicken with chickpeas, carrot and preserved lemon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 teaspoon each ground cumin, ground coriander, ground fennel and ground chilli; finely grated zest 1 lemon and juice 2 lemons; 1 teaspoon sea salt; 8 chicken thigh cutlets (about 1.6kg), skin slashed in several places; 70 millilitre olive oil; 2 carrots, halved lengthways and thinly sliced; 2 baby fennel bulbs, thickly sliced, fronds reserved; 1 red onion, thinly sliced; 2 clove garlic, thinly sliced; pinch saffron threads; 200 gram canned cherry tomatoes; 500 millilitre chicken stock*; 120 millilitre dry white wine; 400 gram canned chickpeas, drained and rinsed; 1/2 cup each coarsely chopped flat-leaf parsley and mint, plus extra to serve; 2 preserved lemon quarters, rinsed, flesh discarded and rind finely chopped

Spiced chicken with chickpeas, carrot and preserved lemon

This gluten-free recipe takes on Turkish flavours to create a dish that's full, bold and a whole lot more special than an average chicken dinner

Ingredients

1/2 teaspoon each ground cumin, ground coriander, ground fennel and ground chilli

finely grated zest 1 lemon and juice 2 lemons

1 teaspoon sea salt

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

70 millilitre olive oil

2 carrots, halved lengthways and thinly sliced

2 baby fennel bulbs, thickly sliced, fronds reserved

1 red onion, thinly sliced

2 clove garlic, thinly sliced

pinch saffron threads

200 gram canned cherry tomatoes

500 millilitre chicken stock*

120 millilitre dry white wine

400 gram canned chickpeas, drained and rinsed

1/2 cup each coarsely chopped flat-leaf parsley and mint, plus extra to serve

2 preserved lemon quarters, rinsed, flesh discarded and rind finely chopped

Method

1.Preheat oven to 220°C. Combine spices, lemon zest and sea salt in a small bowl, rubbing to combine, then season chicken pieces generously with the mixture.

2.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 the oven and roast until cooked through (10-15 minutes).

3.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).

4.Add tomatoes, stock and wine, bring to the simmer and cook until carrot is tender and liquid reduces by half (12-15 minutes).

5.Add drained chickpeas, herbs, preserved lemon rind and lemon juice, season to taste and serve hot over spiced roast chicken. Scatter over fennel fronds and extra herbs, to garnish.

*Check label if eating gluten-free
Note

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Ingredients

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