Royal Wedding Chicken

Preparation Time: 20 mins

Royal Wedding Chicken , ideal for the street Party !


This recipe serves 4 portions

2 x 130g chicken fillets, skin off
1 chicken stock (cube)
1 tbsp brown sugar
Juice and zest of 1 limes
25ml Ancient Greek Vinaigre
1/2tsp All spice ( ground)
1 small ripe mango – skin removed; cut into large chunks
1 fresh birds eye chillies, chopped (seeds removed)
1 x 2cm piece of fresh ginger, grated
1 tbsp mayonnaise
1 tbsp natural yogurt
1 small bunches fresh coriander, chopped
Salt and pepper

  • 1 Place chicken fillet and crumbed stock cube into a saucepan and cover with boiling water.

  •  Place a lid on the pan and return to the boil. Turn the heat down and simmer gently for 20 minutes.

  •  Turn the heat off and allow the chicken to cool in the liquid. This can be done up to two days ahead and stored in the fridge.


  • 2 Put the brown sugar, lime zest and juice, vinegar and allspice into a saucepan and cook over a gentle heat to dissolve the sugar. Remove from the heat and allow to cool.


  • 3 Meanwhile, put the mango, ginger and chilli into a processor and blend with the cooled lime /vinegar mix.


  • 4 Mix together the mango puree mix into the mayonnaise and yogurt and season to taste .

  • This can be made up to one day ahead.

  • 5 When ready to eat , drain chicken and cut into mouth-sized pieces and stir into mayonnaise mixture add the fresh coriander.

  • Serve with couscous salad, crusty bread and a big green salad

Serves: 4
Browse Recipes
All Recipes
Browse Recipes By Course
Main Course
Side Dishes
Browse Recipes By Dish