Photograph: Martin Poole
- 1 tbsp olive oil
- 8 chicken thighs, skin on
- 1 large red onion, cut into wedges through the root
- zest and juice of 1 orange
- 2 tsp ras el hanout
- 200 g basmati rice
- 50 g currants
- 450 ml hot chicken stock
- 4 apricots, stoned and diced
- 25 g shelled pistachios, roughly chopped
- 1 tbsp chopped parsley
- 1 tbsp mint leaves
Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a large, shallow, ovenproof pan (with a lid) and brown the chicken thighs, then set aside on a plate.
Soften the onion in the pan. Stir in the orange zest and juice, ras el hanout, rice, currants and chicken stock. Add some seasoning and put the chicken on top of the rice, bring to the boil and cover. Cook in the oven for 25-30 minutes, until the chicken is cooked through.
To serve, scatter the apricots, pistachios and herbs over the chicken.
Kitchen secret: you should be able to find ras el hanout – an African spice blend – in the supermarket, but if not use 1 tsp each of ground cumin and ground coriander instead.