Serves: 4

I love serving this when I have friends over for dinner as the sweet-sour flavour is so delicious, yet it truly involves little more than putting all the ingredients in a roasting tin and popping it in the oven! It is based on the flavours of a fesenjan – a Persian dish flavoured with a pomegranate and walnut sauce that is often served at Rosh Hashanah because pomegranates are said to have as many seeds as there are positive commandments in the Bible that we should resolve to accomplish – 613, in case you were wondering! I like to serve this with a simple spinach salad scattered with slivers of date and orange segments.

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Ingredients

Name: Tray-baked chicken with pomegranates and walnuts
Yield: 4
Ingredients: 1 onion, finely chopped 1 aubergine, cubed 3 tbsp olive oil Salt and freshly ground black pepper 200g -bulgar wheat Grated zest of 1 orange A large bunch of flat-leaf parsley, chopped 250ml hot chicken stock (from a cube is fine) 8 skin-on, bone-in chicken thighs 150g walnuts, roughly chopped 3 tbsp pomegranate molasses pomegranate seeds, to garnish; 

1 onion, finely chopped

1 aubergine, cubed

3 tbsp olive oil

Salt and freshly ground black pepper

200g -bulgar wheat

Grated zest of 1 orange

A large bunch of flat-leaf parsley, chopped

250ml hot chicken stock (from a cube is fine)

8 skin-on, bone-in chicken thighs

150g walnuts, roughly chopped

3 tbsp pomegranate molasses

pomegranate seeds, to garnish