Description
Coronation Chicken Tacos, anyone? For those looking for a dish fit for Royalty, here’s a modern, easy take on a nation’s favourite. This coronation chicken recipe is deliciously creamy, tangy, and fruity while featuring curry spices, creating a delightful filling for Tacos – the ultimate street food!
Ingredients
For The Chicken
- 3 chicken leg and thigh quarters
- 35g Fresh Ginger
- 2g Coriander Seeds
- 2g Cumin Seeds
- 5g Curry Powder
- 1 Bay Leaf (fresh or dried)
- 125–250ml Chicken Stock
- 15g Toasted flaked almonds
Coronation Sauce:
- 80g Fage/ greek yoghurt
- 40g Mayo
- 1 ½ TBSP Curry Powder
- 20g dried apricots
- 5g/small handful of coriander/cilantro*
Zesty Slaw
- ½ a small sweetheart or green cabbage (aprox 350-400g)
- 50g Dried Apricots, diced
- 15g Coriander, finely chopped
- 1 Small Red Onion
- 2 limes
- 5g / small handful coriander/cilantro chopped
- Pinch of sugarFor Serving
- Corn Tortillas
- Crema, sour cream or yoghurt thinned with a splash of water for drizzling over the taco
Instructions
- Slice the ginger into rounds (there’s no need to peel it), and toast the cumin and coriander in a dry frying pan until fragrant.
- Season the chicken legs on both sides with salt and pepper. In a roasting tray, suitably sized for your air fryer or oven, add the sliced ginger, toasted spices, bay leaf and curry powder. Pour in a little of the stock, mix it into the spices, then place the chicken legs skin side up on the aromatics. Pour in the remaining stock, until it comes halfway up the chicken, then place the dish into the air fryer or oven.
- Air fry at 170°C/340°F for 40 minutes, or cook at 190°C/375°F in the oven for 40 minutes.
- While the chicken cooks prepare the slaw. Make the slaw by thinly slicing the cabbage and then the red onion thinly with a knife or mandolin. Roughly dice the apricots.
- Place the red onion and apricots into a bowl, then squeeze over the lime juice and add a pinch of salt and sugar. Toss to combine. Set aside tossing the onions occasionally to coat them in lime juice.
- Prepare the sauce. Dice the apricots, and finely chop the coriander, then combine these with the mayo, yoghurt, and curry powder. Set aside.
- Once the chicken is cooked, add the finely sliced cabbage to the red onions and lime juice, and toss. Season the slaw with salt and pepper to taste
- Remove the chicken from the roasting tray. Finely chop the crispy skin, and shred the meat with 2 forks. Add the curry yoghurt mixture and flaked almonds to the chicken and stir through, then loosen the sauce with about 1-2 Tbsp of the pan juices from the roasting tray.
- Warm your tacos, then top with saucy coronation chicken, slaw, and a drizzle of yoghurt of crema and serve immediately
Notes
The chicken can be cooked and kept in the fridge one or two days in advance. If you are proceeding to make the slaw, you can make the pickled onion dressing and set aside, keeping the slaw and dressing separate to prevent the cabbage from wilting.
- Prep Time: 10-15 min
- Cook Time: 40
- Category: Mains, Poultry
- Method: Air Fryer
Nutrition
- Calories: 387.09kcal
- Sugar: 3.97g
- Sodium: 207.26mg
- Fat: 26.18g
- Saturated Fat: 6.65g
- Unsaturated Fat: 17.22g
- Trans Fat: 0.08g
- Carbohydrates: 17.63g
- Fiber: 4.35g
- Protein: 21.3g
- Cholesterol: 100.66mg