You will need
- 8 x Jaffa Easy Peelers (2 zested and juiced, 6 cut into slices)
- 1 x Jaffa Seedless Lemon (juiced)
- 12 x Chicken Thighs
- 3 x Carrots (coarsely grated)
- 1 x Large Onion (thinly sliced)
- 1 x reduced-salt chicken stock cube, made up to 700ml
- 300g Basmati Rice (rinsed)
- 60g Sultanas
- 40g Flaked Almonds, toasted
- 20g Unsalted Butter
- 15g Fresh Coriander (10g roughly chopped, 5g leaves picked)
- 5g Fresh Thyme
- 100ml White Wine (or stock or water)
- 4 x TBSP Harissa paste
- 2 x TBSP Olive Oil
- 1 x TBSP Wholegrain mustard
- 1 x TSP Ground Cumin
- 1 x TSP Ground Coriander
- 1 x TSP Ground Turmeric