Instructions

1. Heat the oil in a frying pan. Season the legs with salt, then fry them in the oil until brown all over. Transfer them to a plate.
2. Meanwhile, chop the onion and garlic.
3. Pour away the excess fat from the pan and soften the onion in the remaining fat.
4. Add the garlic, chilli and spice mixture. Stir for one minute.
5. Return the chicken, add the stock and lemon juice.
6. Bring to the boil, cover and simmer for 15 minutes. Remove the lid and turn up the heat.
7. Cook until the sauce is reduced to a thick gravy.
8. Meanwhile, gently scrape out the pomegranate seeds and chop the herbs.
9. Sprinkle the seeds and the chopped herbs over the dish before serving.