50ml extra Virgin Oil

4 Large free range Chicken thighs

1 White Onion sliced

2 small garlic cloves

1 Red pepper sliced into rings

1 small aubergine, diced into 3cm cubes

1 green chilli, sliced with seeds

Handful thyme, tied together with string

Half teaspoon cumin seeds

100g Turkish sausage, sliced

50g fine bulger wheat

2 tablespoons tomato purée

3 tablespoons red wine vinegar

500ml chicken stock

2 tablespoons pomegranate molasses or tamarind paste

1 small cinnamon stick

1 star anise


Pre-heat the oven to 190C /170C/ gas mark 5. Heat the olive oil in a haevy based saucepan until almost smoking, and saeson the chicken on both sides with salt and pepper and a dash of oil. Put the thighs in the pan, skin side down, and cook until the skin is nicely browned.

Lift them out and then add the onions, garlic, peppers, aubergine, chilli, thyme, cummin and sausage for about 12 minutes or until the vegetables are soft.

Add the bulgar and dates, followed by the tomato purée and stir well. Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon stick and star anise and bring to the boil.

Turn the heat off and nestle the thighs back in so the fleshis under the liquid but the skin is still sticking out. Put a lid on the pan and put in the oven for 40 minutes.

When you take it out, remove the lid and leave to stand for 5 minute.

Serve with Turkish bread.