- ~500-600g free range chicken thighs (or chicken cut of your choice, preferably free range)
- Knob of butter
- 2 large eggplants
- 1 1/2 cups white wine
- 2 tbsp pomegranate molasses
- 1 tbsp each of ground cumin, fennel and za’atar
- 1 cup kalamata olives
- 4 segments of preserved lemon
- Salt and pepper to taste
- Extra virgin olive oil
Cauliflower rice tabouleh:
- 1/2 head cauliflower
- 1/2 red onion, finely diced
- 1 handful fresh mint, coriander and parsley (I used what I had on hand in the garden)
- Juice of one lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Rice the cauliflower, either in a food processor or by hand with a grater. Place in a salad bowl and stir through the onion and fresh mint before dressing with the olive oil and lemon then seasoning with the salt and pepper to taste.
- This is best served at room temperature, having been left to rest for at least half an hour to the cauliflower has had a chance to soften and absorb the simple flavours of the herbs and lemon juice. Set aside in a covered container while preparing the chicken.
- Preheat oven to 350F/180C bake.
- In a large saucepan, brown the chicken thighs in butter and place in an oven-proof roasting dish.
- Deglaze the pan with the wine, stir through the pomegranate molasses and spices. Reduce the sauce until it is about half of the original volume.
- Slice the eggplants in half and brush with olive oil. On a barbecue or griddle pan over high heat, grill them on each side until chargrilled and softened. Cut into rough pieces and arrange around the chicken.
- Scatter over the kalamata olives and segments of preserved lemon, which are better to be further divided in half. Season with salt and pepper, drizzle with a little more oil and then top with the reduced sauce.
- Cover the bake with tinfoil and cook for 30-40 minutes. Serve immediately with the cauliflower rice or leave to cool before storing in the fridge.