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To celebrate winning the Northern Ireland heat of TV’s Great British Menu, Deanes at Queens chef Chris Fearon shares some special recipes
What you'll need
2 x 1kg whole chickens, jointed into 4 pieces
For the coleslaw
1 white cabbage, shredded
2 large carrots, grated
200ml mayonnaise
2 tsp garam masala
1 tsp ground tumeric
100g golden raisins
½ Granny Smith apple, cored removed, finely diced
½ fresh coconut, grated (or 250g dried coconut)
50g flaked almonds, toasted in a dry frying pan until golden-brown
50g apricots, finely chopped
50g basil cress
50g coriander cress
For the spice mixture
100g sea salt flakes
40g ground turmeric
50g ground white pepper
100g sugar
100g garlic salt
25g dried sage
50g Chinese five-spice powder
90g garam masala
For the marinade
1 tsp sea salt
1 tsp ground turmeric
1 tsp ground white pepper
1 tsp sugar
100ml kecap manis
for the The glaze
250g glucose syrup
2 litres chicken stock, reduced down to 500ml
100 ml kecap manis
Serves 8-10
To make the marinade, mix the salt, turmeric, white pepper, sugar and kecap manis together in a bowl.
Add the chicken pieces, stir until they are well coated in the marinade, cover and chill in the fridge overnight.
Preheat the oven to 150°C/gas 2/300°F. Place the chicken pieces onto a large piece of aluminium foil and pour over any remaining marinade. Wrap the chicken tightly in the foil and place into a large roasting tin.
Pour boiling water into the roasting tin until it is half-filled. Roast the chicken for 45-50 minutes. Remove from the oven and set aside.
Increase the oven temperature to 220°C/gas 7/425°F.
Meanwhile, for the glaze, heat the glucose syrup, chicken stock and kecap manis in a saucepan, stirring regularly, until the mixture is smooth and reduced slightly.
Remove the chicken pieces from the foil and place in a roasting tin. Pour over the glaze and roast in the oven for six to eight minutes.
To make the coleslaw, mix the cabbage, carrots, mayonnaise, garam masala, turmeric, raisins, apple and coconut together in a bowl until well combined.
For the spice mixture, mix all of the ingredients together in a bowl until well combined.
To serve, spoon the coleslaw onto a large serving plate, sprinkle over the flaked almonds, apricot and cress.
Spoon the chicken onto a large serving plate and serve the seasoning alongside.
Alternatively, place the chicken into brown paper bags, spoon in some seasoning and give it a shake!
