Crackin’ Coronation Chicken
| Crackin’ Coronation Chicken |
Recipe Type: Main Attraction
Author:
Prep Time: 20 mins
Cook time: 1 hour 30 mins
Total Time: 1 hour 50 mins
Serves: 8
If you’re struggling for some cheeky celebratory ideas this party season try this modern take on a jubilant classic to spice up that street party…
Ingredients
- 1 Westin Gourmet Corn Fed Chicken
- 1 cinnamon stick
- 5 black peppercorns
- Pinch saffron
- 1 tsp salt
- 2 inch fresh ginger
- Bay leaf
- 5 tbsp top notch mango chutney
- 50g dried apricots, chopped finely
- 2 tbsp excellent curry powder
- 2 tsp Worcestershire sauce
- 200ml good mayo
- 200ml Greek yoghurt
- Shredded lettuce leaves
- Pita pockets to serve
Instructions
- n a large pot put in the whole chicken along with the saffron, salt, cinnamon, peppercorns, bay leaf and half of the ginger piece.
- Fill the pot with cold water until only the top of the chicken breast is exposed.
- Cover with a tight fitting lid and bring to a simmer.
- Maintain the simmer for 1 ½ hours until the juices run clear.
- Remove from the pan, set aside to rest and cool.
- At this point chop up the rest of the ginger.
- When the bird is lukewarm, shred the meat into bite size pieces.
- For the sauce, put the chutney and apricots into a large bowl.
- Meanwhile toast the curry powder in a dry frying pan.
- When fragrant add the rest of the ginger and mix them into the mango and apricot blend.
- Add the Worcestershire sauce, then the mayo and yoghurt.
- Take a taste test and season if needed.
- When the shredded chicken is cold, add it to the spice mix and fold through until all chicken pieces are covered and refrigerate.
- Ideally the coronation chicken should be refrigerated for a couple of hours before serving.
- When it comes to serving, toast the pita pockets slightly just to warm them, separate the layers and add some shredded lettuce before filling with the coronation mix.
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