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Jubilee chicken

Diamond Jubilee chicken

Jubilee chicken

Name: Jubilee chicken
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 10
Cuisine: British
Ingredients: 1 large chicken (about 2.25kg/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 piece; bunch flat-leaf parsley chopped; 100g/4oz pomegranate seeds

Good Food team

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Serves 10

Easy

Prep: 25 mins

Cook: 2 hrs and 30 mins

A star rating of 4.2 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 large chicken

(about 2.25kg/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 piece
bunch flat-leaf parsley

chopped
100g/4oz pomegranate

seeds

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Nutrition: per serving

kcal639
fat52g
saturates12g
carbs8g
sugars7g
fibre2g
protein34g
salt0.5g

low

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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.2 out of 5.7 ratings

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