Spiced chicken with chickpeas, carrot & preserved lemon

Name: Spiced chicken with chickpeas, carrot & preserved lemon
Total time: 25 min
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

www.nzwomansweeklyfood.co.nz

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

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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