Mezze Chicken, Lemon, Fennel & Olive Traybake

Ingredients

• 4–6 chicken cutlets or Maryland pieces, skin on  
• 30ml olive oil   
• 1 tsp Gewürzhaus Cinnamon A-Grade, ground  
• 1 tsp Gewürzhaus Cumin, ground   
• 1 tsp Gewürzhaus Aleppo Peppers 
• ½ tsp good quality cooking salt  
• 1 clove garlic, grated  
• 2 x 425g can chickpeas, rinsed and drained  
• 1 fennel bulb cut into 8 wedges  
• 1 cup chicken stock  
• 1 small unwaxed lemon, cut into slices  
• 8 Kalamata (black) olives, pitted  
• 8 large green olives, pitted  
• 2 tbs Gewürzhaus Everything Mezze Blend, plus extra for serving