Spice-rubbed chicken with pomegranate salad

Apply a light touch to your Indian meal with a sweet pomegranate and mint dressing instead of heavy curry sauce
PREP 20 mins
COOK 40 mins


  • calories 294
  • carbs 29
  • saturated fat 2
  • sugar 24
  • protein 30
  • fat 7
  • fibre 5
  • salt 0.33


4 skinless chicken leg joints, cut into drumsticks and thighs
2½ tsp turmeric
2½ tsp sweet paprika
½ tsp chilli flakes
2½ tsp coarsely ground black pepper
1 tbsp olive oil
3 tbsp white wine vinegar
seeds from 1 pomegranate
3 oranges, segmented
juice ½ lime, plus extra wedges to serve
1 tbsp pomegranate molasses
small handful mint leaves, torn


  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.