- 4 skinless chicken leg joints, cut into drumsticks and thighs
- 2½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2½ tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- ½ tsp chilli flakes
- 2½ tsp coarsely ground black pepper
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp white wine vinegar
For the salad
- seeds from 1 pomegranate
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 3 orange, segmented
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice ½ lime, plus extra wedges to serve
The same shape, but smaller than…
- 1 tbsp pomegranate molasses
- small handful mint leaves, torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.