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Fruity Coronation Chicken / Turkey

Cooking Directions

Serves: 4-6

Preheat the oven to 190ºC/375ºF/gas mark 5. Stuff the cavity of the chicken with onion wedges, season and roast the chicken for 20 mins per 450g, or until the juices run clear from the thigh. Cool, then strip the meat from the chicken, cut into bite sized pieces and put into a large bowl.

Mix the Apricot & Ginger Chutney, crème fraîche (or natural yoghurt) and Mayonnaise together, then season.

Peel the mango, cut away the stone and cut the flesh into thick chunks.

Add the chutney mixture to the bowl of chicken with the mango chunks, almonds, coriander and mix together gently.

Serve on a bed of fresh watercress and thinly sliced cucumber.

This is also a super recipe if you have some leftover cooked chicken or turkey and want to stir up a sensationally quick lunch or side.


Rich & Creamy Mayonnaise

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Apricot & Ginger Chutney

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