Diamond Jubilee chicken

Diamond Jubilee chicken

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

Nutrition: per serving
HighlightNutrientUnit
kcal639
fat52g
saturates12g
carbs8g
sugars7g
fibre2g
protein34g
low insalt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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