Score the chicken with a sharp knife,
about 2-3 cuts in each piece. Mix the
spices with a little salt, the olive oil and
vinegar in a small bowl. Using gloves
(turmeric stains your fingers), rub this
spice mixture over the chicken pieces
and transfer to a roasting tin. Leave to
marinate for at least 20 mins, or overnight
in the fridge if you’re preparing ahead.
Heat oven to 200C/180C fan/gas 6.
Cover the chicken with foil and bake for
30 mins. Remove the foil and continue
cooking in the oven for another 10 mins
until tender. Baste with tin juices and rest
for 5 mins before serving.
Meanwhile, make the salad. Mix the
pomegranate seeds with the orange
segments, mix the lime juice with the
pomegranate molasses, then drizzle over.
Scatter with torn mint leaves and serve
alongside the chicken.