Place the chicken in a large pan with the spices and bay leaves. Pour in enough water just to cover, bring to the boil with the lid on, then turn the heat down to minimum and leave to ‘blip’ away for an hour.
Once the chicken is cooked through and no pink juices run out when pierced in the thigh with a skewer, remove from the poaching liquid and leave to cool. Return the pan to the heat and, one at a time, poach the carrots, beans and courgette batons for a few minutes each until just tender, but still retaining some bite. Poach the carrots for 5 minutes, then test. Poach the beans for 3 minutes and the courgette batons for 30 seconds.
Remove the vegetables with a slotted spoon to kitchen paper to drain.
For the sauce, combine the yogurt with the pomegranate molasses, garlic, a little lemon juice (taste as you go) and whisk in the oil. Finely chop the oregano and mint leaves and stir into the yogurt, then add the sumac and season. The sauce should be tangy. If you are not using pomegranate molasses, you may need more lemon juice.
Pull the chicken into joints or shred and place in the centre of a large serving platter. Arrange the poached vegetables and fresh pea pods and tomatoes around. Serve the sauce alongside in ramekins for drizzling over.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.