Cheese Scones Filled With Coronation Chicken Salad Recipes

Steps:

• First, make the scones. Line a baking tray with baking parchment and heat oven to 220C/200C fan/ gas 7. Put the flour and baking powder in a large bowl, add 1 /4 tsp salt and mix well. Tip in the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and nigella seeds, and use a cutlery knife to mix the ingredients together until they clump into a soft dough.
• Tip onto your work surface and knead briefly to incorporate any crumbs. Flour the surface well and roll the dough out to a thickness of about 1.5cm. Use a 7cm biscuit cutter to stamp out 12 circles - you may need to combine the scraps back together and re-roll to make all 12. Arrange over the baking trays, brush the tops with a little beaten egg and bake for 10-12 mins or until golden brown. Set aside to cool while you prepare the filling.
• Mix the chicken, chutney, curry powder, yogurt, mayo, herbs, lemon juice and some seasoning in a bowl. Chill until you're ready to assemble.
• To serve, split the scones and make sandwiches with the coronation chicken, cucumber and red onion. Fix the scones together with a skewer, if you like.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
• For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
• For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
• Add the dressing to the salad and toss to coat.
• Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Steps:

• Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
• Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.

Steps:

• Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl. Add the grains, breaking them up with your fingers as you go, then add the chicken, onions, courgette and most of the coriander. Give everything a good stir and divide between two containers. Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.