Roast coronation thighs with mango-yoghurt dressing

Serves 4-6

For the salad

• 0 chicken thighs
• 2 medium red onions
• 1 head garlic
• 200g sourdough bread
• 60g raisins
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 4 tbsp extra-virgin olive oil
• 1 tbsp mango chutney
• 2 lemons

And for the rest of the week …

• 4 tbsp natural yoghurt
• 2 heads lettuce
• 2 sticks celery
• 4 radishes
• 1 handful chives
• 0 black pepper

Step 1
Heat the oven to 190C (170C fan)/375F/gas 5.

Step 2
Put the chicken, onions, garlic, bread, raisins, spices and chutney in a large, wide baking tray and toss together with four tablespoons of olive oiland the zest and juice of one of the lemons.

Step 3
Once everything is thoroughly mixed up, check the croutons and, if they are looking dry, add a little more lemon juice.

Step 4
Season generously, and roast for 45 minutes, or until the chicken is cooked through and golden.

Step 5
Meanwhile, in a small bowl, mix together the yoghurt, the further two tablespoons of olive oil and remaining chutney and the juice of half a lemon.

Step 6
Prepare the salad and lay it out in a large salad bowl or serving plate.

Step 7
Once the chicken is ready, pour any juices from the chicken tray into the yoghurt.

Step 8
Break up the chicken pieces into large chunks and scatter it over the salad leaves.

Step 9
Top with the celery and radish, if using, and drizzle with the yoghurt dressing.

Step 10
Season and serve.

Step 11
If you are avoiding gluten, leave out the croutons and toss the chicken in a salad of rice and slivered almonds instead, including the salad leaves.