Roast coronation chicken
Roast coronation chicken
Getting into the spirit for the Golden Jubilee (even if I live in Paris)!
Serves 2 or 1, depends how hungry you are.
Coronation chicken marinade 1 heaped tbsp of spicy mango chutney (or normal chutney if you prefer it a little less spicy) 1 tbsp of sunflower oil or vegetable oil (don't use olive oil the taste too over powering) 1 1/2 tsp of garam masala or curry powder 1 pinch of ground cumin 1 pinch of ground cinammon 1 pinch of ground ginger 1 pinch of salt
1 chicken thigh, cut into two
Mix together all the marinade ingredients and rub it into the chicken. Put the chicken with the marinade in a food bag and leave to marinate in the fridge for a minimum of an hour (or overnight for a stronger flavour).
Preheat the oven to 180°c. Place the chicken with all the marinade in a baking dish and roast for 30 minutes or until the juices run clear. Serve with rice or small new potatoes (you can cook them with the chicken).
The chicken can be eaten cold too.
