Ingredients
9 oz / 250 g long-grain rice
1 eggplant
olive oil for shallow frying
4 large chicken thighs on the bone, with skin
1 large onion, finely chopped
1 garlic clove, finely chopped
5 cardamom pods
1 1/2 tsp coriander seeds
18 fl oz / 500 ml chicken stock
sea salt and freshly ground black pepper
1 cinnamon stick, snapped in half
1 Tbsp honey, to glaze
3 Tbsp mined finely chopped mint and coriander leaves
lemon wedges, to serve
1 3/4 / 50 g pomegranate seeds
Honey Marinade
3 Tbsp lemon juice
2 Tbsp honey
Honeyed Onions
1 large onion
sunflower or vegetable oil
1 Tbsp honey