Extra special coronation chicken

Name: Extra special coronation chicken
Prep time: 30 min
Cook time: 25 min
Yield: Serves 10 as part of a buffet
Cuisine: British recipes
Ingredients: 1.8kg free-range chicken, spatchcocked (see tip); 4 tsp cumin seeds; 2 tsp coriander seeds; 250g Greek yogurt; 1 tsp ground turmeric; 2 tsp garam masala; 5 garlic cloves, crushed; 1-2 tsp chilli flakes; Finely grated zest of a lemon; 200g radishes, finely sliced; 1 cucumber, deseeded and sliced; 8 spring onions, finely sliced; For the dressing; 9 tbsp Greek yogurt; Squeeze of lemon juice; 1 fat garlic clove, crushed; Good pinch or two each of cayenne pepper and garam masala; Handful of fresh coriander, chopped, plus extra to serve; 1 tbsp clear honey to taste; 150ml pressed apple juice

Easy
June 2012

Easy
June 2012

Serves 10 as part of a buffet
Takes 30 minutes to make, 25 minutes to cook, plus overnight marinating

We given our coronation chicken recipe a modern twist by marinating, then grilling the chicken – this gives it a distinctive flavour while keeping the defining spice and sweetness. A real crowd-pleasing recipe.

Gluten-free recipes

Nutrition: per serving

Calories: 192kcals
Fat: 5.4g (2.3g saturated)
Protein: 31g
Carbohydrates: 6.5g (6g sugars)
Fibre: 0.8g
Salt: 0.4g

Nutrition: per serving

Calories: 192kcals
Fat: 5.4g (2.3g saturated)
Protein: 31g
Carbohydrates: 6.5g (6g sugars)
Fibre: 0.8g
Salt: 0.4g

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Ingredients

1.8kg free-range chicken, spatchcocked (see tip)
4 tsp cumin seeds
2 tsp coriander seeds
250g Greek yogurt
1 tsp ground turmeric
2 tsp garam masala
5 garlic cloves, crushed
1-2 tsp chilli flakes
Finely grated zest of a lemon
200g radishes, finely sliced
1 cucumber, deseeded and sliced
8 spring onions, finely sliced

For the dressing

9 tbsp Greek yogurt
Squeeze of lemon juice
1 fat garlic clove, crushed
Good pinch or two each of cayenne pepper and garam masala
Handful of fresh coriander, chopped, plus extra to serve
1 tbsp clear honey to taste
150ml pressed apple juice

1.8kg free-range chicken, spatchcocked (see tip)
4 tsp cumin seeds
2 tsp coriander seeds
250g Greek yogurt
1 tsp ground turmeric
2 tsp garam masala
5 garlic cloves, crushed
1-2 tsp chilli flakes
Finely grated zest of a lemon
200g radishes, finely sliced
1 cucumber, deseeded and sliced
8 spring onions, finely sliced

For the dressing

9 tbsp Greek yogurt
Squeeze of lemon juice
1 fat garlic clove, crushed
Good pinch or two each of cayenne pepper and garam masala
Handful of fresh coriander, chopped, plus extra to serve
1 tbsp clear honey to taste
150ml pressed apple juice

Method

Slash the chicken all over with a sharp knife and put in a large dish. In a small pan, dry-fry the cumin and coriander seeds for 30 seconds until fragrant, then crush in a pestle and mortar. Mix with the yogurt, turmeric, garam masala, garlic, chilli flakes and lemon zest. Spread all over the chicken, rubbing into the slashes. Cover and marinate in the fridge overnight if you have time.
Preheat the grill to medium, season the chicken, then grill on a tray for 15 minutes until crisp. Turn over and grill the underside for 15 minutes. The skin should be golden and chargrilled without burning, so watch it. Turn it over again and insert a knife to see if the juices run clear. If they do, remove and set aside to cool for 30 minutes. If not, cook a bit more.
For the dressing, mix all the ingredients, using the apple juice to loosen it. Shred the chicken into chunks and toss with the dressing.
Mix the chicken with the radishes, cucumber and spring onions, then spoon onto a platter and serve, sprinkled with extra coriander.

Method

Slash the chicken all over with a sharp knife and put in a large dish. In a small pan, dry-fry the cumin and coriander seeds for 30 seconds until fragrant, then crush in a pestle and mortar. Mix with the yogurt, turmeric, garam masala, garlic, chilli flakes and lemon zest. Spread all over the chicken, rubbing into the slashes. Cover and marinate in the fridge overnight if you have time.
Preheat the grill to medium, season the chicken, then grill on a tray for 15 minutes until crisp. Turn over and grill the underside for 15 minutes. The skin should be golden and chargrilled without burning, so watch it. Turn it over again and insert a knife to see if the juices run clear. If they do, remove and set aside to cool for 30 minutes. If not, cook a bit more.
For the dressing, mix all the ingredients, using the apple juice to loosen it. Shred the chicken into chunks and toss with the dressing.
Mix the chicken with the radishes, cucumber and spring onions, then spoon onto a platter and serve, sprinkled with extra coriander.

delicious. tips

To spatchcock the chicken, put it on a work surface breast-side down. Using strong kitchen scissors, cut down both sides of the backbone to remove. Turn the chicken over, open it out, then flatten by pressing firmly along the breastbone with the palm of your hand.
Marinate and cook the chicken up to 2 days in advance, then toss with the dressing at the last minute to save time on the day.

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