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Jubilee Chicken

July 8, 2012

We served this take on Coronation chicken at the last buffet evening and were asked by lots of people for the recipe – someone popped in yesterday to the Farmshop and asked again if she could have it so I said I would blog it…….this serves 12 but I halved the recipe the other day for a picnic and it’s an easy dish for entertaining as it’s all done in advance.  Just reduce according to how many people you are feeding.

Jubilee Chicken

Serves 12

12 x chicken breasts, skin taken off

1 x tbsp bouillon stock powder

4 tbsp brown sugar

Juice and zest of 3 limes

50ml lemon juice

4 tsp five spice

4 ripe mangoes – skin removed; cut in to large chunks

2 red chillies, chopped

2 x 4cm cubes fresh ginger, grated

12 tbsp mayonnaise

12 tbsp natural yoghurt

2 bunches fresh corianders chopped

salt and pepper

Place the chicken breasts and the bouillon powder into a saucepan and cover with boiling water.  Place a lid on the pan and return to the boil.  Turn the heat down and simmer gently for 20 minutes.  Turn the heat off and allow the chicken to cool in the liquid.  This can be done up to two days ahead and stored in the fridge.

Put the brown sugar, lime zest and juice, lemon juice and five spice into a saucepan and cook over a gentle heat to dissolve the sugar.  Remove from the heat and allow to cool.

Meanwhile, put the mango, ginger and chilli into a processor and blend with the lime mix.

Stir in the mayonnaise and yoghurt and season.  This can all be made up to one day in advance.

Drain the chicken and cut into mouthsized pieces and stir into the mayonnaise mixture with the coriander.

Delicious served with rice or couscous salad or new potatoes and a big green salad.

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