CORONATION CHICKEN

Lime zest and juice balance out the sweetness of the mango chutney and apricots.

Makes: 6 servings

3 lbs (1.5 kg) bone-in, skin-on chicken breasts

2 tbsp (30 mL) sea salt, plus more for seasoning

1 bay leaf 6 black peppercorns

1/4 cup (60 mL) mango chutney

3 tbsp (45 mL) finely chopped dried apricots

2 tbsp (30 mL) curry powder

1/2 cup (125 mL) mayonnaise

1/2 cup (125 mL) plain Greek yogurt or sour cream

2 tsp (10 mL) grated fresh ginger zest of 1 lime, finely grated

2 tbsp (30 mL) lime juice

1 tsp (5 mL) Worcestershire sauce

1/2 cup (125 mL) thinly sliced green onions

1/2 cup (125 mL) whole almonds, roasted and coarsely chopped

1/2 cup (125 mL) coarsely chopped cilantro

1. In a large pot, measure out 4 qts (4 L) water; bring to a boil.

2. Add the 2 tbsp (30 mL) salt, bay leaf and peppercorns. Add chicken breasts; turn to a bare simmer, cook 15 minutes.

3. Remove from heat, cover, let sit for 1 hour.

4. Remove chicken, discard the skin and bones. Cut meat into bite-sized pieces. Cover and refrigerate. Save the liquid for soup.

5. Combine mayonnaise, yogurt, ginger, lime zest and juice, and Worcestershire.

6. In a small, dry frying pan, heat curry powder on low heat until fragrant; add to mayonnaise mixture, mix well. Season to taste.

7. Fold into chicken with green onions. Cover and refrigerate for up to two days. Check and adjust seasoning before serving. Garnish with almonds and cilantro.