Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Cut the aubergine lengthways into 8 wedges. Finely chop or crush the garlic. Transfer to a large baking dish and toss with half the za'atar and a pinch of sea salt. Top with the chicken and sprinkle over the remaining za'atar. Drizzle with 1 tbsp oil and season with sea salt and black pepper.
2. Dissolve half the stock cube in a jug with 200ml hot water (100ml for 1 person). Pour it into the baking dish, submerging the aubergine in the stock. Bake for 30-35 mins, until the aubergine is soft and chicken cooked.
3. Heat a large saucepan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Transfer to a large bowl and set aside. Fill the saucepan with salted hot water and bring to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
4. Meanwhile, peel the orange and slice it into discs. Roughly chop the parsley. Finely slice the shallot. Add the orange, parsley, shallot and mixed salad to the almond bowl and mix. Set aside.
5. Once cooked, add the drained rice to the salad bowl and toss to combine. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
6. Serve the rice salad on plates and top with aubergine wedges and chicken thighs. Pour a generous amount of chicken juices over the plates and serve.