INGREDIENTS
1 cup basmati rice
1 large onion, coarsely chopped
1 eggplant, cut into cubes
3 garlic cloves, crushed
1 teaspoon ground ginger
1 tablespoon ground cumin
1½ tablespoons harissa
Finely grated zest and juice of 1 orange
8 skin-on bone-in chicken thighs
12 prunes, pitted
2½ cups boiling chicken stock
Sea salt flakes and pepper
3 tablespoons of Olive oil
INSTRUCTIONS
1. Preheat the oven to 400°F.
2. Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish that will hold the chicken in a single layer, spread it equally.
3. in a large bowl, add everything else, except the salt. Toss around to mix.
4. Add mixture on top of rice. make sure the chicken pieces are skin-side up and sprinkle them with salt and pepper. Drizzle with the oil.
5. Cook in a 400°F oven, uncovered, for 45 minutes. The top should be golden and the chicken cooked through, 165°F. Turn off oven and let sit for 15 minutes. Serve with a green salad or steamed vegetables.
