Prep time: 25 mins
Cook time: 3 hours (chicken can be slow cooked for 8 hours as an alternative)
4 skinless, boneless thighs
5g chicken bouillon
1/2 star anise
4 bay leaves
25 strands saffron
2 cloves garlic
sea salt and ground black pepper
1 aubergine halved
2 1;/2 tablespoons extra virgin olive oil
3/4 teaspoon crushed garlic
1 1/2 teaspoons tahini
1 tablespoon chopped parsley
juice 1/4 lemon
1 teaspoon harissa paste
80g greek yoghurt
1/4 red onion, finely chopped
1/2 courgette, diced
80g cherry tomatoes, halved
Preheat the oven to 140C. Place the chicken, water, bouillon, star anise, bay leaves, and saffron in a 2 litre over proof dish. Crush the garlic and add this and some salt. Cover and cook for 3 hours.
Meanwhile place the aubergine halves onto a baking tray cut sides up. Drizzle half a teaspoon of oil and a pinch of salt over each and bake for 40mins. When done remove from the oven, and spoon the flesh out in to a bowl. Add 1/2 teaspoon more of garlic, 1 teaspoon of oil and the tahini, parsley and lemon juice. Crush the mixture together and season to taste. This is the baba ganoush.
MIx the harissa and remaining garlic with the yoghurt in a bowl and set in the fridge. Cook the rice as per the instructions for the rice you are using, adding the barberries 5 minutes before the recommended cooking time. Once done, strain and return to the pan, folding in the onion and a tiny bit of salt.
In a hot frying pan, add the remaining oil and cook the courgette for 2 minutes, before adding in the tomatoes and rocket. Cook for a further minute. To serve add chicken on top the rice, serve the courgette in a bowl and spiced yoghurt and baba ganoush in ramakin pots.
Low carb option: Serve with cauliflower rice instead. Still adding the barberries and onions.
High carb option: Increase the rice to 140g or enjoy with a wholewheat pitta