Ingredients
Chicken
- 8 chicken thighs (bone-in, skin-on)
- 2 tbsp baharat
- 1½ tbsp rose harissa
- juice of 1 lemon
- 4 tsp brown sugar
- 4 tbsp rapeseed oil
- salt and pepper
Rice
- 1 red onion, sliced
- 4 garlic cloves, sliced
- 1 cup basmati rice
- 1½ cups chicken stock
- a large handful of roasted, skinned almonds, chopped
- a large handful of pomegranate seeds
- a large handful of fresh mint leaves
- Tahini dressing
- ½ cup tahini
- juice of 1 lemon
- 2–3 tbsp water
- sea salt and black pepper
Method
1. Preheat the oven to 220°C (200°C fan).
2. In a large bowl, mix the baharat, rose harissa, lemon juice, brown sugar and rapeseed oil to form a loose paste. Add the chicken thighs, season with salt and pepper, and toss well to coat.
3. Heat a little rapeseed oil in an ovenproof pan. Add the onion and garlic and cook until soft and lightly golden. Stir in the rice and cook for 1–2 minutes.
4. Pour in the chicken stock and stir gently. Nestle the chicken thighs into the rice. Cover and cook in the oven for 15 minutes, then uncover and cook for a further 15 minutes until the chicken is cooked through and the rice has absorbed the liquid.
5. To make the dressing, whisk together the tahini, lemon juice, water, salt and pepper until smooth. Add a little more water if needed to loosen.
6. Remove the chicken from the pan and set aside. Stir the almonds, pomegranate seeds and mint through the rice and adjust the seasoning.
7. Serve the rice on a platter with the chicken on top and drizzle over the tahini dressing.
