INGREDIENTS
1
Aubergine
12
Dates, pitted and sliced
3 cloves
Garlic
1 tsp
Ginger, ground
1
Onion, large
1
Orange, zest and juice of
600 milliliters
boiling chicken stock
4 tsp
Harissa paste
225 g
Basmati rice
1
Black pepper
1
Sea salt flakes
3 tbsp
Olive oil
3 tsp
Cumin, ground
15 g
Pistachios
8
Chicken thighs with skin and bone still on