Baked chicken with pomegranate salsa

Ingredients:

• 4 small chicken legs (about 1 kg)
• 1 orange
• 2 tablespoons extra-virgin olive oil
• 2 tbsp. l. pomegranate molasses
• 2 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1/4 tsp red pepper flakes
• 3/4 tbsp. pomegranate seeds
• 0.5 cup fresh parsley, chopped

Preparation:

1. Cut a thin slice from each end of the orange and place it cut-side down on a cutting board. Trim away the rind and all white pith. Working over a small bowl, cut between the membranes to release the orange segments into the bowl; squeeze the juice from the membranes into the bowl.
2. Place the chicken in a large bowl and season with salt and black pepper. Add 2 tablespoons of orange juice, 1 tablespoon of olive oil, pomegranate molasses, garlic, coriander, and red pepper flakes; mix well. Cover and refrigerate for 2 hours or overnight.
3. Preheat oven to 200°C. Line a 22x32cm baking dish with foil. Place the chicken skin-side up in the dish; add any remaining marinade from the bowl to the chicken. Let stand while the oven preheats.
4. Bake the chicken until the skin is firm and browned in spots, 35 to 40 minutes. Baste the chicken with the juices (add a little water if the bottom of the pan looks dry) and bake for another 10 minutes. Baste again with the juices and continue baking until the chicken is very tender and the skin is browned and glazed, another 5 to 10 minutes.
5. Slice the orange wedges and return them to the bowl. Add the pomegranate seeds, parsley, and the remaining 1 tablespoon of olive oil, season with salt and pepper to taste, and toss to combine. Transfer the chicken to a platter. Use a spoon to skim off any excess fat from the juices in the pan, then drizzle the remaining juices over the chicken. Top with the pomegranate salsa.