Extra special coronation chicken
- June 2012
- Serves 10 as part of a buffet
- Takes 30 minutes to make, 25 minutes to cook, plus overnight marinating
We have 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.
Why not serve this dish as part of a street party spread?
- 5.4g (2.3g saturated)
- 6.5g (6g sugars)
- 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
- 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.
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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