Seared coronation chicken

Name: Seared coronation chicken
Cook time: 20 min
Yield: 2
Cuisine: London, England

with mango quinoa and caramelised onions

Ready in around 20 mins

RECIPE FACT:

The original Coronation chicken was created in 1953 to celebrate the coronation of Elizabeth II. We’ve created a modern version of this classic dish.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken into 3 even pieces and place in a bowl. Add the coronation marinade to the bowl, season with salt and pepper and turn to coat. Set aside to marinate.
2. TO COOK THE CARAMELISED ONIONS AND QUINOA:

Peel the red onion, and slice finely. Place a non-stick frying pan over a medium heat with a generous pour of oil. Once hot add the onion slices and cook for 4-5 mins stirring occasionally. Open the bag of steamed white and red quinoa, squeezing gently on the bag to break up any large clumps and add to the pan with the peas. Season with salt and cook for 2-3 mins. Remove from the pan into a salad bowl. Just before serving, add the baby spinach, pour in half the mango dressing and add the spiced cashews and cranberries to the bowl and toss to combine.
3. TO COOK THE CHICKEN:

Wipe out the pan, place back over a medium heat with a drizzle of oil. Once hot, add the marinated chicken and cook for 3-4 mins each side or until cooked through.
TO SERVE:

Spoon mango quinoa and caramelised onions onto plates. Top with seared coronation chicken and drizzle with remaining mango dressing.