1. Preheat the oven to 200 °C (fan setting).
2. Peel the potatoes and carrots and place them in the center of a sheet of baking parchment.
3. Season with salt and pepper, drizzle with a little olive oil, and fold the paper into a parcel.
4. Bake for 30-40 minutes, until tender.
5. Remove from the oven, let cool, and cut into small cubes.
6. Put the chicken fillets in a pot with water.
7. Add the whole onion, bay leaf, cloves, allspice, salt and pepper.
8. Boil the fillets for 25-30 minutes, until tender.
9. Remove the fillets from the pot and cut them into small cubes.
10. Heat 2 tbsp. olive oil in a non-stick frying pan.
11. Add the chicken and brown it.
12. Hard-boil the eggs.
13. Peel the eggs, chop finely, and season with salt and pepper.
14. In a bowl mix the mayonnaise, yogurt, mustard, cumin, and a little salt and pepper.
15. Line a large round mould with plastic wrap and spread 2 tbsp. of the mayonnaise mixture all around the inside.
16. Arrange, in rows: half the chicken, half the carrots, the chopped onion, the eggs, a portion of the mayonnaise mixture, then the remaining chicken and carrots.
17. Finish with the roasted potatoes.
18. Cover the mould with plastic wrap and refrigerate for at least 2 hours.
19. Unmould the chicken salad onto a platter and cover it with the peanuts and pomegranate seeds.
20. Keep chilled until serving.
