| 7.3°C Belfast

Recipe: Season and shake coronation chicken


Season and shake coronation chicken

Season and shake coronation chicken

Season and shake coronation chicken

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!

Belfast Telegraph