Coronation Chicken
This recipe is a picnic classic, delicious eaten as is or stuffed into wraps and rolls. It is traditionally made with chicken breast, however I prefer to use chicken thighs as dark meat is higher in iron than white meat. Thighs are also tastier and cheaper! I also use yogurt for the dressing as it is higher in protein and less oily than mayonnaise.
Makes: 6 as a side or sandwich filling
INGREDIENTS
- For the poached chicken
- 500g skinless, boneless chicken thighs
- 1tbsp coriander seeds
- 1 cinnamon stick
- ½ onion, peeled but left intact
- 1 tsp peppercorns
- Small handful coriander stalks
- For the dressing
- 200g Greek yogurt
- 2 tbsp mild curry powder
- 6 California Prunes, chopped
- 2 celery stalks, sliced
- 2 tbsp mango chutney
- 1 tbsp toasted flaked almonds
- 1 tsp lemon juice
- Handful coriander leaves, chopped
DIRECTIONS
- Put the chicken thighs with the other ingredients in a pan and cover with cold water
- Bring to the boil and simmer for about 15mins. Check the chicken is cooked by cutting one of the thighs in half. If no pink remains then they are done
- While the chicken is cooking mix together all the remaining ingredients in a large bowl
- Strain the chicken and discard the flavouring
- Using two forks, shred the chicken and add to the dressing
- Toss well so all the chicken is coated
- This will keep for 3-4 days in the fridge so is a great make-ahead picnic dish
AUTHOR
Jo Travers BSc RD MBDA
Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.
NUTRITION FACTS
| CALORIES | 184 |
| SATURATED FAT | 1.8g |
| TOTAL FAT | 5.3g |
| FIBRE | 1.8g |
| PROTEIN | 23g |
| SODIUM | 59mg |
| CHOLESTEROL | 50mg |
| CARBOHYDRATE | 11.1g |