Diamond Jubilee chicken

Diamond Jubilee chicken

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(4 ratings)

Prep: 25 mins Cook: 2 hrs, 30 mins

Easy

Serves 10
Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate

Nutrition and extra info

Nutrition: per serving

  • kcal639
  • fat52g
  • saturates12g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein34g
  • salt0.5g
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Ingredients

  • 1 large chicken (about 2¼kg/5lb)

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tsp turmeric
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g Greek yogurt
  • 4 tbsp mayonnaise
  • ¼ tsp cayenne pepper
  • 4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
  • 2 green-skinned English apple, cored and diced

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 200g toasted walnut piece
  • bunch flat-leaf parsley, chopped
  • 100g/4oz pomegranate seeds

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

Method

  1. Heat oven to 160C/140C fan/gas 3. Sit the chicken in a large roasting tin. Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil, then brush all over the chicken, making sure all of the spiced oil is used. Season well. Pour 250ml water into the bottom of the tin, cover with foil and seal around the edges. Put in the oven and cook for 2 hrs.

  2. Remove the foil and increase oven to 220C/200C fan/gas 7. Cook for a further 30 mins until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the carcass in chunky pieces and set aside.

  3. To make the salad, mix together the yogurt, mayonnaise, remaining 1 tsp each of ginger, cumin and cinnamon, cayenne pepper and pomegranate molasses or balsamic glaze. Add the chicken pieces, apples, all but a handful of the walnuts and parsley, and season.

  4. Spoon the salad onto a large plate. To serve, drizzle with a little pomegranate molasses or balsamic glaze and scatter over the pomegranate seeds, remaining walnuts and chopped parsley.

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Comments, questions and tips

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Comments (4)

myleftfoot's picture
3

Ok, but not a big fan of chicken skin unless its crispy so would use a pre cooked chicken and add xtra oice t the dressing.

cassymburns's picture
5

Made this for jubilee street party, but used chicken breasts instead so didn't do the roasting bit. It tasted amazing and looked impressive!

kazlouandandy's picture

Really want to make this for a buffet I'm doing soon, wondering if I can use fillets instead as I want to double up on the amount?

bbaynes's picture
5

A lovely new take on an old recipe. Made it for the staff at school and they loved it. It's easy but tastes very difficult!

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