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
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.