For the dukkah,mix the cumin,coriander and fennel seeds with the macadamia nuts.
For the chicken
Preheat the oven to 170C.
Heat the grapeseed oil in a large pot on a high heat,season the chicken pieces with salt and brown in the oil.
Remove the chicken,brown the eschalots and Jerusalem artichokes for two minutes,then add the chilli and garlic and gently brown for another couple of minutes.
Reduce the heat and add the chicken stock,preserved lemon,currants,thyme and amaranth.
Put the chicken on top,drizzle over the olive oil and sprinkle with dukkah.
Cook in the oven for 40 minutes – the amaranth will soak up a lot of the stock.
Remove from the oven,throw over the herbs,give it a squeeze of lemon and serve.
Recipe link:The Blue Ducks' preserved lemons