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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, 8 skin-on bone-in chicken thighs, 150g walnuts roughly chopped, 3 tbsp Fino arrope or pomegranate molasses, pomegranate seeds to garnish

 

Preheat the oven to 200C/gas 6. 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. 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. 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

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