MARY CADOGAN'S JUBILEE CHICKEN RECIPE | BBC GOOD FOOD
A contemporary version of Coronation chicken that's lighter but still deliciously creamy
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Total Time 25 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
- Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a purée. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
- Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
- Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.
Nutrition Facts : Calories 200 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.36 milligram of sodium
DIAMOND JUBILEE CHICKEN RECIPE | BBC GOOD FOOD
Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate
Provided by Good Food team
Categories Afternoon tea, Buffet, Main course
Total Time 2 hours 55 minutes
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 639 calories, FatContent 52 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.5 milligram of sodium
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Total Time 2 hours 15 minutes
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- Slash the chicken’s legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and 2 level teaspoons of sea salt and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it’s smeared everywhere. Don’t be shy! Ideally marinate overnight in the fridge.
- Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.
- Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.
- Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.
- Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.
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