Heat oven to 190C/fan 170C/gas 5.
Mix 1 tsp of the cinnamon with the cumin
and coriander in a small bowl. Heat the
oil in a frying pan, add the onion, then
quickly fry until lightly coloured. Add the
pine nuts, then fry until lightly toasted.
Stir in ½ the spice mix, the raisins and
the juice of ½ the lemon. Heat through,
stirring, then remove from the heat.
Open out the chicken thighs and
spoon a little stuffing onto each. Fold
the chicken meat over to enclose the
stuffing, then secure each thigh with
a couple of cocktail sticks. Place in a
non-stick roasting tin with the cocktail
sticks underneath, then sprinkle with
the remaining lemon juice and spice mix.
Bake for 30-35 mins until the chicken is
tender and golden.
To make the salad, tip the carrot
into a bowl. Using a sharp knife, remove
the zest and pith from the oranges, then
cut into segments between membranes.
Do this over the bowl to catch the juice,
letting the segments drop in. Sprinkle
with the reserved cinnamon and a little
black pepper, then mix well.
Divide the salad leaves between 4
plates, spoon over the salad, then
sprinkle over the coriander leaves.
Place the chicken alongside and serve.