Season ‘n’ shake coronation chicken

This twist on classic coronation chicken is great for a relaxed summer supper.

Ingredients

For the marinade

• 1 tsp sea salt
• 1 tsp ground turmeric
• 1 tsp ground white pepper
• 1 tsp sugar
• 100ml/3½fl oz ketjap manis
• 2 x 1kg/2lb 4oz whole chickens, each jointed into 4 pieces

For the glaze

• 250g/9oz glucose syrup
• 2 litres/3½ pints chicken stock, reduced down to 500ml/18fl oz
• 100ml/3½fl oz ketjap manis

For the coleslaw

• 1 white cabbage, shredded
• 2 large carrots, grated
• 200ml/7fl oz mayonnaise
• 2 tsp garam masala
• 1 tsp ground tumeric
• 100g/3½oz golden raisins
• ½ Granny Smith apple, cored removed, finely diced
• ¼ fresh coconut, flesh grated
• 50g/2oz flaked almonds, toasted in a dry frying pan until golden-brown
• 50g/2oz apricot, finely chopped
• 50g/2oz basil cress
• 50g/2oz coriander cress

For the spice mixture

• 100g/3½oz sea salt flakes
• 40g/1½oz ground turmeric
• 50g/2oz ground white pepper
• 100g/3½oz sugar
• 100g/3½oz garlic salt
• 25g/1oz dried sage
• 50g/2oz Chinese five-spice powder
• 90g/3¼oz garam masala

Preparation method

1. For the marinade, mix the salt, turmeric, white pepper, sugar and ketjap manis together in a bowl. Add the chicken pieces, stir until they are well coated in the marinade, cover and chill in the fridge overnight.
2. Preheat the oven to 150C/300F/Gas 2.
3. Place the chicken pieces onto a large piece of aluminium foil and pour over any remaining marinade. Wrap the chicken tightly in the foil and place into a large roasting tin.
4. Pour boiling water into the roasting tin until it is half-filled.
5. Roast the chicken for 45-50 minutes. Remove from the oven and set aside.
6. Increase the oven to 220C/425F/Gas 7.
7. Meanwhile, for the glaze, heat the glucose syrup, chicken stock and ketjap manis in a saucepan, stirring regularly, until the mixture is smooth and reduced slightly.
8. Remove the chicken pieces from the foil and place into a roasting tin. Pour over the glaze and roast in the oven for 6-8 minutes.
9. For the coleslaw, mix the cabbage, carrots, mayonnaise, garam masala, turmeric, raisins, apple and coconut together in a bowl until well combined.
10. For the spice mixture, mix all of the ingredients together in a bowl until well combined.
11. To serve, spoon the coleslaw onto a large serving plate, sprinkle over the flaked almonds, apricot and cress.
12. Spoon the chicken onto a large serving plate and serve the seasoning alongside.
13. Alternatively, place the chicken into brown paper bags, spoon in some seasoning and give it a shake!