Diamond Jubilee chicken

Diamond Jubilee chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
639
protein
34g
carbs
8g
fat
52g
saturates
12g
fibre
2g
sugar
7g
salt
0.5g

Ingredients

  • 1 large chicken (about 2¼kg/5lb)
  • 1 tsp turmeric
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 3 tbsp sunflower oil
  • 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 apples, cored and diced
  • 200g toasted walnut pieces
  • bunch flat-leaf parsley, chopped
  • 100g/4oz pomegranate seeds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
myleftfoot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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!

Questions

Tips