We used cheaper cuts of chicken along with pearl barley to bulk up this traditional coronation chicken, making it the perfect weeknight dinner for the whole family.
SERVES 4 // COOKING TIME 2 hours 10 min
8 bone-in chicken thighs
Zest and juice of 1 lemon
½ onion, finely chopped
1 bay leaf
1 tbsp curry powder
1 tbsp tomato paste
¼ cup red wine
½ cup water
Pinch brown sugar
1 cup mayonnaise
1 cup plain yoghurt
1 bunch spring onions, thinly sliced and leaves reserved
1 tbsp olive oil
2 cups water
½ chicken stock cube
1 cup pearl barley
½ cup coriander, chopped
1. Preheat oven to 180°C.
2. Rub vegetable oil on the chicken and season with salt, pepper and the lemon zest.
3. Heat oil in a pan over medium-high heat. Fry the chicken skin-side down for 8 minutes, until the skin is crisp.
4. Arrange the pieces, skin-side down, in a baking tray and roast for 40 minutes.
5. Heat some oil in a pan over medium heat and fry the onion and bay leaf for 4–5 minutes, stirring occasionally. Add the curry powder and fry for 2 minutes.
6. Add the tomato paste, wine and water and bring to a simmer. Add the lemon juice and brown sugar and season.
7. Mix with the mayonnaise and yoghurt. Return to the pan and reduce the heat Cook for 10 minutes.
8. Cook the barley according to packet instructions.
9. Stir through the spring onion leaves and coriander.
Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za
Have leftover bones from your traditional coronation chicken dinner? Use them to whip up your next weeknight dinner: Bone broth braised lemon chicken with olives!