Walnut & Pomegranate Chicken

Heat the oven to 220°C. Season the chicken thighs with salt and heat a large frying pan over a medium heat. Put the chicken thighs into the pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to a baking tray.

Peel and thinly slice the onions, then tip them into the empty chicken pan with a pinch of salt. Cook, stirring occasionally, for 7-10 mins until starting to brown.

Meanwhile, put the walnuts, turmeric, 7-spice, stock and pomegranate molasses into a blender and blitz until smooth. Add this mixture to the onions, bring to the boil, then pour everything over the chicken. Cook in the oven for 20-25 mins.

Meanwhile, finely mince the dill and heat the rice following pack instructions. Toss the two together. Pick the mint leaves.

Serve the chicken with the dill-y rice and a scattering of pomegranate seeds, mint leaves and some extra pomegranate molasses, if you like.