1 onion, finely chopped
1 aubergine, cubed
3 tbsp Fino olive oil
Salt and freshly ground black pepper
200g bulgar wheat
Grated zest and juice of 1 orange
Large bunch of flat-leaf parsley, chopped
250ml hot chicken stock (from a cube is fine)
8 skin-on, bone-in chicken thighs
150g walnuts, roughly chopped
3 tbsp Fino arrope or pomegranate molasses
Pomegranate seeds, to garnish
1 Preheat the oven to 200C/gas 6.
2 Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half the chopped parsley. Tip into a roasting dish, just big enough to hold the chicken pieces in a single layer.
3 Pour over the hot stock and the orange juice, then lay the chicken pieces over the top, skin-side up. Scatter the walnut pieces and drizzle the Arrope or pomegranate molasses on top.
4 Cover the dish with foil and cook for 30 min, then take the foil off and cook for a further 30 min. By this time the chicken should be cooked through and browned, and the bulgar wheat tender. Serve garnished with the remaining parsley and the pomegranate seeds.
Tip - you could use basmati rice instead of bulgar wheat