Ingredients
- 225 g 1 cup basmati rice
- 2 Tbsp olive oil
- 1 large onion chopped
- 1 aubergine cut into bite size cubes
- 3 cloves garlic crushed
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ginger powder
- 4 – 6 tsp harissa paste
- Zest & juice of a lemon
- ½ cup raisins or sultanas or a combination of both
- ¾ cup green olives
- 600 ml chicken stock
- 8 chicken thighs bone in skin on
- 2 Tbsp olive oil
- Salt & pepper
- A small handful of roughly chopped pistachios to serve or sliced almonds, optional
- 80 ml 1/3 cup pomegranate seeds to serve (optional).
Instructions
- Pre-heat the oven to 200C/400F.
- Soak the rice for about 15 minutes then rinse under colder water until it runs clear.
- While the rice is soaking, heat the olive oil in a heavy-based lidded casserole (30cm works well here) and fry the onion until it starts to brown about 5 minutes. Add the garlic and spices and cook for about a minute until fragrant.
- Add the aubergine, rice, lemon zest & juice, raisins, green olives, and stock and stir until incorporated. Scrape the bottom of the pan to get any sticky bits off. Place the chicken pieces skin side up on the rice. Brush with the olive oil and sprinkle generously with salt and pepper.
- Cook uncovered for 40 – 45 minutes and until the chicken is golden brown and cooked through. Cook a little longer if you are unsure. Scatter the pistachios and pomegranate seeds over to serve.
Notes
Any leftovers can be stored in the fridge for up to 5 days.
Servings: 4