Coronation chicken recipe

• 12 130g Chicken fillets - no skin and no bone
• 1 Chicken stock cube
• 4 tbsp Brown sugar
• 3 Juice and Zest of limes
• 50 ml (1.8fl oz) Lemon juice
• 4 tsp Five spice
• 4 Ripe mangoes - skin removed and cut into large chunks
• 2 Fresh birds eye chillies chopped (seeds in)
• 2 4cm cubes fresh ginger grated
• 12 tbsp Mayonnaise
• 12 tbsp Natural yoghurt
• 2 Bunches fresh corriander, chopped

1. Place the chicken fillets and crumbled stock cube into a saucepan and cover with boiling water.
2. Place a lid on the pan and return to the boil.
3. Turn the heat down and simmer gently for 20 minutes.
4. Turn the heat off and allow the chicken to cool in the liquid.
5. This can be done up to two days ahead and stored in the fridge.
6. Put the brown sugar, lime zest and juice, lemon juice and five spice into a saucepan and cook over a gentle heat for a couple of minutes to dissolve the sugar.
7. Remove from the heat and allow to cool.
8. Meanwhile, put the mango flesh, ginger and chilli into a processor and blend with the lime mix.
9. Stir into the mayonnaise and yoghurt and season to taste.
10. Drain the chicken and cut into mouth size pieces and stir into the mayonnaise mixture along with the freshly chopped corriander.
11. Serve with a summery couscous salad or lots of crusty bread and a big green salad.

chicken, chicken, brown sugar, limes, lemon juice, spice, mangoes, fresh birds, ginger grated, mayonnaise, natural yoghurt, fresh corriander

Taken from www.lovefood.com/guide/recipes/11667/lucy-cufflins-coronation-chicken (may not work)