Heat a medium size frypan over medium heat and add the cumin seeds and toast for 1 minute, remove and crush in the mortar and pestle
Place approx 20gm of olive oil in a small mixing bowl and add the toasted cumin seed.
Remove the preserved lemon from the jar and slice out the flesh and pith leaving only the skin, rinse well under cold water
Finely dice 1/2 of the lemon and add to the cumin seed oil mix, add the chicken and toss well in the oil and set aside to marinate for
15-30 mins
Finely slice the remaining lemon and add to another mixing bowl with sliced onion and picked parsley and coriander, toss well and set aside
Once the chicken has marinated re-heat the frypan over high heat, add a splash of olive oil and place the chicken in the pan skin side down and return to the stovetop for 1 minute
Remove the chicken from the stovetop and place in a pre-heated oven combi setting 170 degrees for 12-14 mins
Once the timer goes off remove the pan from the oven and turn over the chicken, cover with foil and let rest for 6-8 mins
Lightly dress the salad with olive oil and place it on a serving plate, remove the chicken from the pan and cut it in half through the middle of breast. Cut off the legs from the breast and place it along side the salad and serve.