8 skinless chicken thighs
3 tsp turmeric
3 tsp paprika
½ - 1 tsp chilli flakes
3 Tblsp white wine vinegar
1 Tblsp sunflower oil
Good grind of black pepper
4 seedless blood oranges
Seeds from 1 pomegranate
1 Tblsp lemon juice
480gm new potatoes, halved
Method
Put the potatoes on to cook in lightly salted boiling water.
Once cooked, drain and keep warm.
Heat the oven to 200ºC.
Spray an ovenproof dish with non-stick cooking spray.
Mix the turmeric, paprika, chilli, vinegar, oil and pepper together.
Brush this mixture liberally over the chicken thighs and place them in the ovenproof dish.
Bake in the oven, covered, for 25 minutes.
Remove the cover and bake for a further 10 minutes.
Cut the skin off the oranges and cut the segments out into a bowl.
Mix with the pomegranate seeds and the lemon juice.
Toss well.
Serve the orange salad, the potatoes and 2 chicken thighs each with a salad on the side.
