Fruity Coronation Chicken: Serves 4-6
Preheat the oven to 190 degrees. Stuff the cavity of 1 medium chicken with 1 onion cut into wedges, season and roast the chicken for 20 mins per 450g, or until the juices run clear from the thigh. Cool, then strip the meat from the chicken, cut into bite sized pieces and put into a large bowl
Mix 150g of the chutney, 100g crème fraîche (or natural yoghurt) and 200g mayonnaise together, and season
Peel 1 ripe mango, cut away the stone and cut the flesh into thick chunks
Add the chutney mixture to the bowl of chicken with the mango chunks, 3 tbsp whole peeled almonds halved and coriander and mix together gently
Serve on a bed of fresh watercress and thinly sliced cucumber.
Ingredients: Apricots (33%), Bramley Apples, Cider Vinegar, Raw Cane Sugar, Sultanas, Ginger (3%), Sea Salt, Garlic, Chillies.
Refrigerate after opening.
May contain small pieces of apricot stone.