CORONATION CHICKEN

Discussion in 'SW Winter Warmer Recipes' started by franbob, 8 January 2010 Social URL.

  1. franbob

    franbob Full Member

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    ELLOoooo. Anyone know a SW recipe for coronation chicken? xx
     
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  3. StephCracknell

    StephCracknell Silver Member

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    I will post 2 from the sw site

    [FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif]Fruity coronation chicken[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]
    454g/1lb skinless lean cooked chicken meat
    4 ripe peaches
    4 tbsp fat free natural fromage frais
    2 tbsp low-calorie mayonnaise
    2 tsp mild curry powder
    1 level tbsp spicy mango chutney
    Salt and freshly ground black pepper
    14g/½ oz pack fresh coriander
    113g/4oz mixed small salad leaves
    14g/½ oz toasted flaked almonds (optional)




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    [​IMG][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]
    1. Cut the chicken into bite-sized pieces and place in a bowl. Wash and dry the peaches, then halve and stone them, and slice into thin wedges.
    2. Mix the fromage frais, mayonnaise, curry powder and chutney together and season. Stir into the cooked chicken and peaches until well mixed.
    3. Mix half the coriander with the salad leaves and pile on to four serving plates. Top with the chicken and peach mixture and sprinkle with remaining coriander leaves. Lightly crumble the flaked almonds over the top of each portion.


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    [FONT=Verdana, Arial, Helvetica]INFORMATION[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]Unless stated, for Extra Easy count the lower Syn value.
    12½ on Green choice
    2½ on Original choice
    2½ Syns on Extra Easy
    Serves 4

    Publication Slimming World - Food Optimising
     
  4. StephCracknell

    StephCracknell Silver Member

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    [FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif]Coronation Chicken[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]
    4 x 113g / 4oz chicken breast, boned and skinned
    1 bay leaf
    ½ onion, sliced
    1 carrot, sliced
    few black peppercorns
    1 onion, finely chopped
    284ml / ½ pint chicken stock (from cooking the chicken)
    2 tsp curry powder
    pinch of saffron strands
    grated zest of 1 lemon
    1 level tbsp mango chutney
    142ml / 5 floz dry white wine
    salt and ground black pepper
    4 level tbsp reduced calorie mayonnaise
    4 tbsp very low fat natural fromage frais
    paprika, for dusting
    sprigs of dill or fennel, to garnish




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    [​IMG][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]
    1. Put the chicken breasts, bay leaf, sliced onion, carrot and peppercorns in a heavy saucepan. Cover with cold water and bring to the boil. Reduce the heat, cover the pan and simmer for about 25 minutes, until the chicken is thoroughly cooked. Leave to cool in the cooking liquid.
    2. Remove the chicken and cut into bite-sized pieces, then set aside. Strain the cooking liquid, reserving 284ml / ½ pint.
    3. Put the reserved cooking liquid and the finely chopped onion in a clean saucepan, cover with a lid and bring to the boil. Continue boiling for 5 minutes, then uncover the pan, reduce the heat and simmer for 20-30 minutes, until the onion is tender and golden.
    4. Add the curry powder and cook for 1 minute. Stir in the saffron, lemon zest, mango chutney and wine. Simmer, uncovered, for about 20 minutes.
    5. Cool and then blend in a food processor or blender. Sieve if desired. Season with salt and pepper and mix in the mayonnaise and fromage frais.
    6. Fold the chicken pieces into the sauce, then transfer to a bowl and cover and refrigerate for a few hours. Just before serving, dust with paprika amd garnish with sprigs of dill or fennel.


    [​IMG][​IMG][​IMG]
    [FONT=Verdana, Arial, Helvetica]INFORMATION[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2][​IMG][/SIZE][/FONT]Unless stated, for Extra Easy count the lower Syn value.
    10 Syns on Green choice
    Use chicken as a Healthy Extra, and deduct 6 syns per serving
    4 Syns on Original choice
    4 Syns on Extra Easy
    Serves 4

    Publication A Taste of Summer
     
  5. franbob

    franbob Full Member

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    oh gosh thank you. i did a search under coronation chicken and it brought up nothing?? i went into searchable features, then meal and snack ideas and there was nothing that came up after doing a search?
     
  6. franbob

    franbob Full Member

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    hi anybody know?? x
     
  7. nad

    nad Member

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    for a quick and easy recipe:

    make up a packet of savoury rice and leave to cool, add cooked chicken, peppers, mushroom and onion.

    stir a spoonful of curry power into an orange/mandarin mullerlight and then add this to rice and mix altogether ;-)
     
  8. not_lar_croft

    not_lar_croft Silver Member

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    our consultant made this recipe for taste in and it was delish :0)
     
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