Heat oven to 160C/140C fan/gas 3.
Sit the chicken in a large roasting tin.
Mix together the turmeric, 1 tsp ginger,
1 tsp cumin, 1 tsp cinnamon and oil,
then brush all over the chicken, making
sure all of the spiced oil is used. Season
well. Pour 250ml water into the bottom
of the tin, cover with foil and seal
around the edges. Put in the oven
and cook for 2 hrs.
Remove the foil and increase oven to
220C/200C fan/gas 7. Cook for a further
30 mins until the chicken is cooked
through. Remove from the oven and
leave until cool enough to handle. Strip
the chicken meat from the carcass in
chunky pieces and set aside.
To make the salad, mix together the
yogurt, mayonnaise, remaining 1 tsp
each of ginger, cumin and cinnamon,
cayenne pepper and pomegranate
molasses or balsamic glaze. Add the
chicken pieces, apples, all but a handful
of the walnuts and parsley, and season.
Spoon the salad onto a large plate. To
serve, drizzle with a little pomegranate
molasses or balsamic glaze and scatter
over the pomegranate seeds, remaining
walnuts and chopped parsley.