Spice-rubbed chicken with pomegranate salad

• 4 skinless chicken leg↗

  joints, cut into drumsticks and thighs

• turmeric↗2 ½ tsp tsp
• sweet paprika↗2 ½ tsp tsp
• chilli flakes↗½ tsp tsp
• coarsely ground black pepper↗2 ½ tsp tsp
• olive oil↗1 tbsp tbsp
• white wine vinegar↗3 tbsp tbsp
• pomegranate↗seeds from 1

  seeds from 1

• oranges↗3

  segmented

• lime↗juice ½ juice

  plus extra wedges to serve

• pomegranate molasses↗1 tbsp tbsp
• mint↗small handful

  small handful

Step-by-step instructions

1. 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. 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. 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.