Coronavirus:Please Note that we are still open business as usual


Diamond Jubilee Chicken

09 August 2012


  • 1 large chicken (about 2.25kg/5lb
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 3 tbsp sunflower oil
  • 500g/1lb 2oz Greek yoghurt
  • 4 tbsp mayonnaise
  • 1/4 tsp cayenne pepper
  • 4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
  • 2 green-skinned English apples, cored and diced
  • 200g/7oz toasted walnut pieces
  • bunch flat-leaf parsley, chopped
  • 100g/4oz pomegranate seeds
  1. Heat oven to 160C/140C fan/gas3. 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 nad seal around the edges. Put in the oven and cook for 2 hrs.
  2. Remove the foil and increase oven to 220C/200C fan/gas7. 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.
  3. To make the salad, mix together the yoghurt, mayonnaise, remaining 1 tsp each of ginger, cumin, 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.
  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.

PER SERVING 639kcals, protein 34g, carbs 8g, fat 52g, sat fat 12g, fibre 2g, sugar 7g, salt 0.5g

Posted: 09/08/2012 09:28:12 by

nature's table strapline

Free JavaScript fromĀ 
Rainbow Arch