Jubilee chicken
Category
Main
A good supper dish that can be adapted to feed more people for a party. Adding the sauce to the slightly warm chicken enables the flavour to be absorbed by the chicken. Allow to stand for 2 hours before serving, if possible.
Ingredients
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6 Chicken thighs – skinned and trimmed of fat
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2 Shallots - chopped
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½ Carrot, chopped
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¼ pint of Chicken stock or ¼ stock cube
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2 tablespoons Sultanas
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8 halves soft Dried Apricots
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1 cup of Patna Rice
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1-2 tablespoons Olive Oil
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Nut of Butter
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2 – 3 teaspoons Korma Paste or light curry paste
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2 teaspoons Tiptree Orange Marmalade
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4 tablespoons Full Fat Crème Fraiche
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1 Green Dessert Apple
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½ Mango - garnish
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½ Red Sweet Long Pepper – garnish
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A few Pea Shoots
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Tiptree Mango Chutney
Directions
Set oven at fan 175 degrees. Trim chicken and remove skin.
Place chicken, 1 shallot, carrot and stock or stock cub with water into oven proof dish. Cover with lid or foil and place in oven until cooked – about 35 minutes.
Put sultanas in a small bowl with 4 tablespoons of hot water - allow to plump up
Apricots – if they are soft just chop each one into 4 and set aside; if they are very dry and hard add a little hot water to allow them to soften then cut into pieces.
Put rice in boiling water for 10-12 minutes, drain, refresh and set aside to cool.
Cut cooked chicken into small chunks and put in large bowl.
Heat oil in a pan then add butter. Put remaining shallot in pan and soften, being careful not to brown it. Mix Korma paste with a little water and add to the shallots, heat through to release flavours without burning spices.
Remove from heat and allow to cool a little then add Tiptree Marmalade and Crème Fraiche.
Add apricots and sultanas to chicken then carefully fold in the sauce, cover and put refrigerator for 2 hours if possible.
Just before serving, core and chop apple (retain skin) and add to chicken.
Put rice on serving plate, add chicken and garnish with mango, pepper and pea shoots
Serve with Tiptree Mango Chutney
