Ingredients
225 grams basmati rice
1 large onion, roughly chopped
1 aubergine, cut into cubes
3 cloves garlic, crushed
1 tsp ground ginger
3 tsp ground cumin
4 tsp Harissa paste
Finely grated zest and juice of 1 orange
8 chicken thighs with skin on and bone in
12 dates, pitted & sliced
600 mils boiling chicken stock
SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
15 grams chopped pistachios
Directions
Preheat the oven to 200°C.
Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish which will hold the chicken in a single layer. (use a heavy-based shallow casserole, 30 cm in diameter) Add Harissa Sauce, chicken stock and everything else, except the oil and pistachio nuts, and toss around to mix, leaving the chicken pieces skin side up and sprinkling them with SIDS SALT & PEPPER.
Drizzle in the oil. Cook in the oven, uncovered, for 40 minutes. The top should be golden and the chicken cooked through. Sprinkle on the pistachio nuts and serve with a green salad.
