Diamond Jubilee chicken
By Good Food
Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate
-
Prep:25 mins
Cook:2 hrs 30 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 639
-
fat 52g
-
saturates 12g
-
carbs 8g
-
sugars 7g
-
fibre 2g
-
protein 34g
-
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
Method
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.
