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Ingredients

• 1 chicken, about 2 kg when trussed
• 1 onion, sliced
• 2-3 carrots, sliced
• small sprig of parsley
• small sprig of tarragon
• salt, and freshly ground pepper
• 300-375g tinned apricots, in syrup
• 225 ml mayonnaise
• 1 tbsp apricot jam
• 2 tbsp olive oil
• 2 tsp curry paste
• 4 tbsp single cream
• 85 g flaked almonds

• 225 g cooked rice
• 225 g spring onions, chopped
• 225 g carrots, diced
• 225 g tomatoes, chopped
• 225 g red peppers, chopped
• handful of parsley, finely chopped
• handful of coriander, finely chopped
• 4 tbsp vinaigrette

Description

Serve Up A Splendid British Meal With Antony Worrall Thompson's Classic Chicken Dish Served With A Colourful Rice Salad

UK TV