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

  • 25 mins cooking
  • Serves 4
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  • 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


  • 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

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