- 1 large chicken (about 2¼kg/5lb)
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 500g Greek yogurt
- 4 tbsp mayonnaise
- ¼ tsp cayenne pepper
- 4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
- 2 green-skinned English apples, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 200g toasted walnut piece
- bunch flat-leaf parsley, chopped
- 100g/4oz pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
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.