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Spice Rubbed Chicken With Pomegranate Salad

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Ingredients
  Skinless chicken leg joints 4 , cut into drumsticks and thighs
  Turmeric 2 1⁄2 Teaspoon
  Sweet paprika 2 1⁄2 Teaspoon
  Chili flakes 1⁄2 Teaspoon
  Coarsely ground black pepper 2 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
  White wine vinegar 3 Tablespoon
For salad
  Pomegranate 1 (Use The Seeds)
  Oranges 3 , segmented
  Lime 1⁄2 , juiced (Plus Extra Wedges To Serve)
  Lime wedges 4 (For Serving)
  Pomegranate molasses 1 Tablespoon
  Mint leaves 1⁄4 Cup (4 tbs), torn (Small Handful)
Directions

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 bate 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Basting
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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