This twist on classic coronation chicken is great for a relaxed summer supper.
1 white cabbage, shredded
2 large carrots, grated
200ml/7fl oz mayonnaise
2 tsp garam masala
1 tsp ground tumeric
100g/3½oz golden raisins
½ Granny Smith apple, cored removed, finely diced
¼ fresh coconut, flesh grated
50g/2oz flaked almonds, toasted in a dry frying pan until golden-brown
50g/2oz apricot, finely chopped
50g/2oz basil cress
50g/2oz coriander cress
For the marinade, mix the salt, turmeric, white pepper, sugar and ketjap 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 150C/300F/Gas 2.
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 to 220C/425F/Gas 7.
Meanwhile, for the glaze, heat the glucose syrup, chicken stock and ketjap manis in a saucepan, stirring regularly, until the mixture is smooth and reduced slightly.
Remove the chicken pieces from the foil and place into a roasting tin. Pour over the glaze and roast in the oven for 6-8 minutes.
For 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!
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