A delicious "chuck everything together dish".
Ingredients
Serves 4-6
- 225g (8oz) Basmati rice
- 1 large onion , roughly chopped
- 1 kg pack Chicken thighs
- 1 aubergine cut into cubes
- 12 dates, pitted & sliced
- 3 garlic cloves, crushed
- 600ml(1pint) boiling chicken stock
- 1 tsp ground ginger
- Sea salt flakes & pepper
- 3 tsp ground cumin
- 3 tbsp olive oil
- 4 tsp harissa
- 15g (1/2 oz) chopped pistachio nuts
- Finely grated zest & juice of 1 orange
Method
- Preheat oven to 200' C /400'/gas mark 6
- 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 (I use a heavy based shallow casserole, 30cm/12 in in diameter)
- Add everything else, except the oil and pistachio nuts , and toss around to mix, leaving the chicken pieces skin side up and sprinkling them with salt.
- Drizzle on 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 & serve with a green salad.
