Spiced Chicken with Chickpeas, Carrot and Preserved Lemon

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