Spice-Rubbed Chicken with Pomegranate Salad

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Submitted by: James Merotra

Rating:

Makes: 4 servings adjust

This low-fat, fragrant, fresh dish is exactly how we like our Indian food - it's not all curries you know!

Directions

Ingredients

4 Chicken Legs, cut into drumsticks and thighs
1 tablespoon Olive Oil
3 tablespoons White Wine Vinegar
2 1⁄2 tablespoons Ground Turmeric
2 1⁄2 tablespoons Black Pepper, coarsely ground
2 1⁄2 tablespoons Sweet Paprika
1 1⁄2 tablespoons Red Chile Pepper Flakes

Step 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.

Step 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.

Ingredients

1 tablespoon Pomegranate Molasses
3 Oranges, segmented
Pomegranate, seeds
Fresh Mint Leaf, small handful, torn

Step 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.