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Pimento chicken

Preparation time: 1 hour.
Cooking time: 2 1/4 hours.
Calories: 315 per portion

ingredients

serves 8
1.75 kg (4 lb) oven-ready chicken
1 onion, quartered
1 carrot, sliced
2 celery sticks, sliced
4 juniper berries, crushed
1 bay leaf
4 - 6 stalks parsley
salt
6 peppercorns, lightly crushed

for the sauce

225 g (8 oz) canned pimentos, drained, rinsed and chopped
1 tablespoon tomato puree
2 tablespoons mango chutney
200 ml (7 fl oz) low-fat yogurt
freshly ground black pepper

method

1. Put the chicken, vegetables, juniper berries, bay leaf, parsley, salt and peppercorns into a saucepan. Cover with water. Bring to the boil, cover the saucepan and simmer for 1 1/2 - 2 hours, or until the chicken is tender.

2. Leave the chicken to cool in the stock. Lift out the chicken, drain and dry it. (Reserve the stock, discarding the bay leaf.) Skin the chicken and slice the meat from the bones.

3. To make the sauce, put the pimentos, 2 tablespoons of the reserved chicken stock, tomato puree and chutney into a saucepan and bring to the boil.

4. Liquidize in a blender and set aside to cool. Blend the cooled pimento mixture with the yogurt and season with salt and pepper.

5. Arrange the chicken on a dish and cover with the sauce.

This is an excellent way of serving chicken at a summer lunch party as it can be prepared in advance. Serve with a choice of colourful salads to complement it.

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