Spice-Crusted Chicken with Pomegranate Salad from My Street Food Kitchen by Jennifer Joyce

Ingredients

• 1 teaspoon cumin seeds
• Greek-style yoghurt, to serve
• seeds of 1 pomegranate
• 1 teaspoon ground cinnamon
• 750 g (1 lb 10 oz) boneless, skinless chicken thighs
• 2 tablespoons pine nuts
• Rice Vermicelli Pilaff, to serve
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1½ tablespoons Aleppo pepper
• finely grated zest of 2 lemons
• 1½ tablespoons sumac
• 1 cup flat-leaf (Italian) parsley leaves
• 1 small onion, halved and sliced into half moons
• 1 teaspoon sumac