Chermoula Baked Chicken Thighs

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the garlic and harissa paste. Stir-fry for 1 min, then pour in the cold water for the rice (see ingredients for amount).
Stir in the rice and chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, pop the aubergine onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula spice mix. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, pop the chicken into a medium bowl with the remaining chermoula spice mix and a third of the yoghurt. Season with salt and pepper, then mix to coat.
Lay the chicken thighs flat on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Discard any marinade left in the bowl.

Once the aubergine has roasted for about 5 mins, add the chicken tray to the middle shelf to roast until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the rice is cooked, fluff it up with a fork and stir through half the parsley.