• 2 kg (4 lb) whole chicken
  • 1 onion, quartered
  • 1 carrot, sliced
  • 2 celery sticks, sliced
  • 4 juniper berries, crushed
  • 1 bay leaf
  • 4–6 stalks parsley
  • 6 peppercorns, lightly crushed
  • courgette slices, griddled, to serve (optional)
  • parsley, chopped, to garnish
  • salt
  • 250 g (8 oz) canned pimentos, drained, rinsed, chopped
  • 1 tablespoon tomato purée
  • 2 tablespoons mango chutney
  • 200 ml (7 fl oz) low-fat natural yogurt
  • salt and pepper

Put the chicken, onion, carrot, celery, juniper berries, bay leaf, parsley, peppercorns and salt into a saucepan. Cover with water. Bring to the boil, cover the saucepan and simmer for 1½–2 hours, or until the chicken is cooked when tested (see page 11). 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.

To make the pureé, put the pimentos, 2 tablespoons of the reserved chicken stock, tomato purée and chutney into a saucepan and bring to the boil. Transfer to a blender or food processor and blend until smooth. Set aside to cool. Blend the cooled pimento mixture with the yogurt and season to taste.

Arrange the chicken on a serving dish and pour over the sauce. Garnish with the parsley and serve with griddled courgettes, if liked.

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