Spice-rubbed chicken with pomegranate salad

Spice-rubbed chicken with pomegranate salad

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(7 ratings)

Prep: 20 mins Cook: 40 mins Plus marinating


Serves 4
Apply a light touch to your Indian meal with a sweet pomegranate and mint dressing instead of heavy curry sauce

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal294
  • fat7g
  • saturates2g
  • carbs29g
  • sugars24g
  • fibre5g
  • protein30g
  • salt0.33g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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 oranges, 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.…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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18th Apr, 2013
Fantastic recipe. Although I added a little honey and chilli powder to the marinade. I also cooked the Quinoa recipe to go with it as I had a whole pomegrante to use : http://www.bbcgoodfood.com/recipes/4545/quinoa-herb-and-pomegranate-salad). All in really tasty and will be cooking again soon!
14th Apr, 2011
mmmm delicias
20th Jun, 2010
Absolutely delicious meal. Our 4yr old kept asking for more salad and our 2yr old loved the chicken. I'll definitely make this again. Earlier in the day I put the chicken and marinade in a freezer bag and rubbed the marinade into the chicken through the bag - no mess! Our small local supermarket didn't have pomegranates so used a snack pack of pomegranate seeds which saved time and effort I am sure. Bigger Sainsburys stores sell pomegranate molasses.
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