1. Preheat the oven to 375°F (190°C).2. In an oven-safe dish, mix the spices with 2 tbsp (1 fl oz) of olive oil. Add the chicken and turn to coat with the marinade. Bake for 30 minutes. Turn the chicken pieces over. Continue baking for 20 minutes. 2. Finely chop the white cabbage and onions. Grate the carrots.3. In a large bowl, mix two pinches of fleur de sel, 1 tbsp (0.5 fl oz) of vinegar, the juice of one orange, the coriander, the remaining olive oil, and pepper to taste. Add the cabbage, onions, and carrots. Mix and refrigerate.4. Remove the chicken from the oven, transfer the pieces to a serving platter, and sprinkle with a few grains of fleur de sel. Discard the cooking fat.5. Add the remaining vinegar, the juice of one orange, and 100ml (3.52 fl oz) of warm water. Mix well and pour this sauce over the chicken. Serve immediately with the cabbage salad.