4
Sunkist® Navel oranges, 1 zested and juiced, 3 cut into 1cm slices
1
Sunkist® lemon, juiced
5
g fresh thyme
1
tbsp Dijon mustard
12
chicken thighs
4
tbsp harissa paste
100
ml chicken stock
2
tbsp olive oil
20
g unsalted butter
1
large onion, thinly sliced
1
tsp ground cumin
1
tsp ground coriander
1
tsp ground turmeric
300
g basmati rice, rinsed
3
carrots, coarsely grated
60
g sultana grapes
1
reduced-salt chicken stock cube, made up to 700ml
40
g flaked almonds, toasted
15
g fresh coriander, 10g roughly chopped, 5g leaves picked
Directions
Preheat oven to 425F
Put the Sunkist® Navel orange slices in a large roasting pan. Add in the thyme, orange and lemon juice, and the mustard.
Season chicken thighs with harissa paste.
Arrange in roasting pan in a single layer, skin side up.
Pour the chicken stock into the pan and pour 1 tbsp oil over the chicken thighs
Roast for 35-40 mins until the chicken is golden and cooked through (until it starts to crisp)
To cook the rice, melt the butter with 1 tbsp oil in a saucepan with lid. Add the onion and cook over a medium heat for 15 mins until golden and softened.
Add the cumin, coriander and turmeric, cook for 2 mins, then stir through the rice, carrots and sultanas.
Pour in the stock, season with pepper and stir together. Bring to a boil, cover, turn the heat right down and simmer for 10 mins.
Remove from the heat and set aside for 5 mins with the lid still on.
Stir through most of the almonds and the chopped coriander
Transfer the rice to a serving bowl. Put the chicken on tray and garnish with the coriander leaves, remaining almonds and orange zest
