Instructions: Place the chicken in a bowl with 1 tablespoon sesame oil, rind and juice of 1 lemon, the cinnamon and tamarind paste or honey.

Stir well to coat the chicken and leave to marinate for at least 20 minutes.

Meanwhile, heat 1 tablespoon sesame oil in a saucepan, add the carrots, onions and ginger and cook for 2-3 minutes, stirring occasionally. Stir in the remaining lemon juice and rind and seasoning to taste and cook for 2-3 minutes. Remove from the heat.

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Heat the remaining oil in a large frying pan, add the chicken skin side down and cook over a high heat for 2-3 minutes until browned. Turn over and cook the otherside for 2-3 minutes.

Transfer the chicken to a roasting tray skin side up. Add a little water to the frying pan and stir to remove any sediment. Pour over the chicken with the pomegranate seeds and place in the preheated oven for 15-20 minutes, until cooked through.

Stir the coriander into the vegetable mixture and heat through.

To serve, place a portion of the vegetables in the centre of a warm serving plate. Place a chicken breast on top and spoon over the cookingjuices and pomegranate seeds.

NOTES : Chicken breasts marinated in tamarind and cinnamon served with vegetables, ginger and pomegranate.

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