8 skinless chicken thighs
Spice coating
3 tsp paprika
3 tsp turmeric
½ tsp ground chillies (optional)
½ Tblsp sunflower oil
3 Tblsp lemon juice
Salad
75 gm pomegranate seeds
4 small oranges
1 Tblsp lemon juice
1 Tblsp clear honey
a few basil leaves
To serve
Crusty bread
Method
Combine the spice coating ingredients in a small bowl.
Brush onto the chicken pieces.
Leave to stand for twenty mins, or more if you have time.
Dry-fry the chicken pieces in a covered shallow pan, until cooked to your liking, turning after
about 10 mins.
While the chicken is cooking, make the salad as follows:
Peel the oranges with a knife to remove the skin and pith.
Cut the segments into a bowl.
Add the pomegranate seeds.
Mix the honey and lemon juice.
Pour over the orange segments and seeds.
Turn the orange, seeds and honey mix gently.
Serve the chicken with the salad and crusty bread.
It looks as if the skin is still on those chicken thighs, but I promise it’s not.
The brush-on coating browns beautifully.
Those sparkly little pomegranate jewels make an interesting salad!
