Pat the chicken dry with kitchen paper and season with salt. Toss in the marinade. Cover and refrigerate overnight.

On the day of cooking, rinse the rice until the water runs clear. Leave to soak in clean water for 20 mins. Preheat the oven to 200°C.

To a large oven dish, add the chicken thighs, skin-side down and cook on the hob on a medium-high heat. Allow the chicken skin to turn golden (approx. 6-7 mins), turn over and fry for 1 more min. Remove and set aside on a plate.

Reduce the heat and soften the onion in the residual oils until translucent (approx. 15 mins). Add the cranberries, almonds, and dates. Season with sea salt and black pepper.

In a jug, combine water, cumin, cinnamon, chilli flakes, saffron, sea salt and black pepper.

To the veg pan, add the rice and spice stock. Mix well. Nestle in the chicken thighs, skin-side up.

Cover with a lid/ foil and roast in the oven for 30 mins. Then remove the lid/ foil and roast for a further 5-10 mins to crisp up the top (or until chicken is cooked through).

Garnish with fresh coriander and lemon juice. Drizzle over the Mellow Yellow Chilli and Cumin Dressing for an extra burst of flavour!