1.4 kg (3 lb) oven-ready chicken
1 small carrot, peeled and sliced
1 small onion, skinned and sliced
1 bay leaf
6 whole black peppercorns
two 142 g (5 oz) cartons natural yogurt
5 ml (1 tsp) ground paprika
5 ml (1 tsp) ground coriander
1 large garlic clove, skinned and crushed
30 ml (2 tbsp) lemon juice
salt and freshly ground pepper
1 red pepper, seeded and sliced
225 g (8 oz) fresh beansprouts
125 g (4 oz) stoned dates, halved
coriander leaves, to garnish
1 small carrot, peeled and sliced
1 small onion, skinned and sliced
1 bay leaf
6 whole black peppercorns
two 142 g (5 oz) cartons natural yogurt
5 ml (1 tsp) ground paprika
5 ml (1 tsp) ground coriander
1 large garlic clove, skinned and crushed
30 ml (2 tbsp) lemon juice
salt and freshly ground pepper
1 red pepper, seeded and sliced
225 g (8 oz) fresh beansprouts
125 g (4 oz) stoned dates, halved
coriander leaves, to garnish
method
1. Put the chicken into a large pan with just enough water to cover. Add the carrot, onion, bay leaf and peppercorns and poach until tender—about 50 minutes. Remove the chicken and shred the flesh, discarding skin and bone.
2. Mix the yogurt, spices, garlic, and lemon juice and stir in the still warm chicken. Season to taste. Cool.
3. Stir the vegetables and fruit into the cool chicken mixture. Cover and chill well before serving garnished with coriander leaves.
2. Mix the yogurt, spices, garlic, and lemon juice and stir in the still warm chicken. Season to taste. Cool.
3. Stir the vegetables and fruit into the cool chicken mixture. Cover and chill well before serving garnished with coriander leaves.
serving amount
serves 6
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