Baharat and Orange Chicken Thighs with Saffron Jewelled Rice, Dukkah Roasted Carrots and Dill Tahini Yoghurt

This is one of my favourite recipes I’ve made recently and would make a great alternative to your Sunday roast. The flavours are also quite festive and Christmassy. I really loved experimenting with all these different flavour and texture combinations. The spiced chicken thighs with the sweetness of the orange and pomegranate glaze were so tasty and the rice was buttery and rich with saffron, nuts and dried fruits. The carrots were roasted in a mixture of spices and topped with pistachios, dukkah and fruity pomegranates. The creamy dill tahini yoghurt underneath really made the dish - this is definitely a side that could go with anything.

Serves 4
1. First marinade eight skinless and boneless chicken thighs in a good drizzle of olive oil, 2 tbsps baharat spice mix, the zest and juice of an orange and some seasoning. Mix well in a ceramic dish and refrigerate for at least four hours, ideally overnight.
2. Place 600g of baby carrots on a parchment lined baking tray with a few smashed garlic cloves with the skins left on. Mix olive oil with 1/2 tsp each of cinnamon, paprika, cumin, coriander, ground ginger, turmeric, ras el hanout, za’atar and a pinch of chilli powder. Drizzle over the carrots before roasting for 30-35 mins at 180 fan or until golden. 5 mins before they are ready, sprinkle over 2 tbsps of dukkah before allowing to cool.
3. Mix 500g natural yoghurt with 2 tbsps tahini, lots of chopped dill, the zest and juice of a lemon and seasoning.
4. Fry a roughly chopped onion in 1/2 tbsp olive oil and some butter in a large saucepan. Once soft, add 3 crushed cardamom pods, a cinnamon stick, 3 bay leaves, 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp cumin, and a pinch of saffron. Add 300g of well-rinsed basmati rice, stir well, then add 450ml of hot chicken stock. Simmer gently until the rice is cooked then fluff up the grains with a fork, season generously with salt, add some chopped and toasted pine nuts and pistachios, and a handful of dried cranberries and diced apricots. Stir well and finally add roughly chopped coriander. Keep warm until ready to serve.
5. Take the chicken out the fridge 30 mins before cooking, remove excess marinade and fry in a nonstick frying pan over a medium/high heat until caramelised on each side. Put the chicken back in the dish with the leftover marinade and roast at 180 fan for 15 mins. Drizzle with pomegranate molasses 5 mins before it’s ready.
6. Spread a platter with the yoghurt, top with the roasted carrots and finish with dill, pomegranate seeds and more roasted nuts. Serve with the rice and chicken.