Maple Coronation Chicken Bruschetta

For the Coronation chicken

• 6 chicken thighs
• 1 chicken stock cube
• 250 g mayonnaise
• 2 tbsp Greek yoghurt
• 2 tbsp pure maple syrup (preferably amber maple syrup for its rich taste)
• 2 tbsp medium curry powder
• ½ tsp turmeric
• 1 tsp lemon juice
• 2 tbsp sultanas
• Salt and pepper to taste

For the bruschetta

• 4 slices of sourdough bread
• 4 tbsp olive oil
• 3 tbsp mango chutney
• 2 tbsp amber maple syrup
• 2 tbsp chopped spring onions

To make the Coronation chicken mix

1. Combine the chicken stock with one litre of water in a jug, add the stock to a saucepan and bring to a simmer over medium heat. Once simmering, add in the chicken thighs.
2. Cook for about 12 minutes or until thighs register 74°C on an instant-read thermometer and remove from the heat.
3. Allow the chicken to cool then shred using two forks.
4. In a large bowl, combine mayonnaise, Greek yoghurt, maple syrup, curry powder, turmeric, lemon juice and sultanas. Mix until all ingredients are evenly incorporated.
5. Season to taste with salt and pepper.
6. Toss chicken in sauce until fully coated.

For the bruschetta

1. Preheat oven to 180°c.
2. In a bowl, mix olive oil and maple syrup together.
3. Spread this mix onto 4 large sourdough slices then toast in the oven until light brown. This should take approximately 6 mins.

Assembly

1. With a tablespoon, spread the coronation chicken mix on top of one side of the toasted bread.
2. Top with mango chutney and the chopped spring onions.