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Chicken with pomegranate, walnuts and aubergine
Serves 4 Starters and mains
Ingredients
- 1 onion, finely chopped
- 1 aubergine, cubed
- 3tbsp olive oil
- 200g bulgur wheat
- zest 1 orange
- large bunch flat-leaf parsley, chopped
- 250ml hot chicken stock (from a cube is fine)
- 8 chicken thighs, skin-on and, bone-in
- 150g walnuts, roughly chopped
- 3tbsp pomegranate molasses
- pomegranate seeds, to garnish
Method
Preheat the oven to 200C/400F/ Gas 6. Put the onion and aubergine in a bowl with the olive oil and toss to coat and season well. Add the bulgur wheat, orange zest and half the chopped parsley. Tip the mixture into a roasting dish that's just big enough to hold the chicken pieces in a single layer.
Pour over the hot stock, then lay the chicken pieces on the top, skin-side up. Scatter the walnut pieces around and drizzle the pomegranate molasses all over the top. Cover the dish with foil and cook for 30 minutes, then remove the foil off and return to the oven and cook for a further 30 minutes. By this time the chicken should be cooked through and browned, and the bulgur tender. Serve immediately, scattered with the remaining parsley and pomegranate seeds.
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