Orange Marmalade From Spain
Use up left-over roast chicken to make this classic that's as great as a filling for sarnies and jacket potatoes as it is for spooning into crisp lettuce leaves or over salads
INGREDIENT :
- 100g mayonnaise
- 100g thick natural yogurt
- 2 tbsp mango chutney
- 2 tbsp medium or madras curry powder, toasted
- 4 dried apricots, finely chopped (or 2 tbsp of raisins)
- 2 spring onions, finely chopped
- a squeeze lemon juice
- ½ a small bunch coriander, finely chopped
- ½ tsp nigella seeds
- 400g left-over roast chicken or cooked chicken, shredded
- 1 tbsp (optional) flaked almonds
RECIPE DIRECTION :
- Mix the mayo, yogurt, chutney, curry powder, apricots and spring onions with some seasoning in a large bowl. Add a squeeze of lemon to taste, then add the coriander, nigella seeds and shredded chicken.
- Serve in jacket potatoes, salads or sandwiches, or spoon into Little Gem lettuce leaves and serve topped with a sprinkle more of nigella seeds, coriander or some flaked almonds, if you like. It will keep for 2-3 days, chilled.
