Smear chicken thighs all over with some harissa paste and let stand for half an hour or so to allow the flavours
to penetrate, brown all over in a frying pan and transfer to a shallow casserole dish. Peel and quarter banana shallots
and fry briefly to give them a bit of colour, then add to the chicken. Slice a small orange and tuck these around the
chicken. Heat a glass of orange juice, adding a splash of soy sauce to season and colour, then pour this over the chicken.
Bake in a 180°C oven for about 45 minutes, basting from time to time, until the chicken is cooked. Meanwhile, put some
rice on to cook, and then fry a sliced onion and some blanched tenderstem broccoli for a few minutes, adding some
thinly sliced garlic towards the end.