Harissa and Apricot Stuffed Chicken
Preheat the oven to 180°C/356°F.
Roughly chop the apricots, the coriander and finely dice 1 onion.
Add a tbsp of olive oil to a frying pan and sauté the finely diced onion. Once soft, remove from the heat and place in a large bowl.
To the bowl, add in the apricots, coriander, harissa paste, the zest and juice from a lemon, the pouch of Wholegrain Basmati Tilda Rice, 1/2 tbsp of oil and season with salt and pepper.
Slice the 2 remaining onions into wedges and place on a large baking tray. Season and toss together to make sure all the wedges are covered.
Place the chicken in the middle of the onion wedges. Stuff the inner chicken cavity with your rice mixture, getting as much rice as you can inside the chicken.
Tie the chicken legs tightly together with some cooking string, this will help keep the rice and all the chicken juices inside. Season with lots of oil, salt, pepper and some lemon juice.
Cover the chicken with foil, and roast for 1 hour 20 minutes. Take the chicken out, remove the foil and season again with oil, salt and pepper. Turn the heat up to 200°C/390°F and return to the oven for another 20 minutes.
While your chicken is cooking prepare your dip. Chop up your parsley. Mix together the yoghurt, pomegranates, chopped parsley, juice from a lemon, salt and pepper. Set this aside for serving. Next, toast your flaked almonds in a pan.
Remove the chicken from the oven. Cut the string that holds the chicken legs together and carve your chicken, serving with the rice. Drizzle some of your yoghurt dip and flaked almonds over each portion.
Finish each dish off an extra scatter of pomegranates, coriander and salt and pepper and tuck in!