1 ONION FINELY CHOPPED, 1 AUBERGINE CUBED, 3 TBSP FINO OLIVE OIL, SALT AND FRESHLY GROUND BLACK PEPPER, 200G BULGAR WHEAT (YOU COULD USE BASMATI RICE INSTEAD), 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 WITH THE WALNUT PIECES AND DRIZZLE WITH ARROPE OR POMEGRANATE MOLASSES. COVER WITH FOIL AND COOK FOR 30 MINS. AT THIS POINT REMOVE FOIL AND RETURN TO THE OVEN FOR A FURTHER 30 MINS. BY THIS TIME THE CHICKEN SHOULD BE COOKED THROUGH AND BROWNED, AND THE BULGAR WHEAT TENDER. SERVE GARNISHED WITH REMAINING PARSLEY AND POMEGRANATE SEEDS.