I know; long time, no post! 
Serves 4
One small whole chicken
Juice of one pomegranate (reserve the seeds)
1/2 tsp dried chilli flakes
1/2 tsp ground cumin
1/4 cup chopped coriander leaves
2 tbs chopped basil
1 tbs lime juice
2 tbs olive oil
Butterfly the chicken. Process the garlic, spices and herbs in a food processor, adding a little of the oil if necessary to make a smooth paste. Add the rest of the oil, lime juice and pomegranate juice and mix well. Season with salt and pour into a shallow dish. Add the chicken and turn to coat in the marinade. Cover and refrigerate for 3-4 hours, turning once.
Heat oven to 200C. Place chicken into a baking dish, pouring all the marinade over it. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until cooked through.
Serve with lemon wedges and cous cous – I added lemon zest, finely sliced spring onions, the reserved pomegranate seeds and a little extra virgin olive oil to mine.
Note: If you can’t get hold of a fresh pomegranate, you can buy pomegranate juice in a bottle from supermarkets.