Serves 2-4 people (with salad, toasted breads)

 

A lovely and traditional method of using up leftover chicken or turkey, pairing the dark leg and thigh meat with a spicy sauce, and the light breast meat with a cream sauce. Devilled sauce would normally call for dijon mustard but I use wholegrain, as mustard seed is a wonderful antioxidant. Curry powder is also often used but I go with turmeric for its anti-inflammatory properties, which is enhanced using coconut oil in the dish also.

 

Pulled sauce, usually made with heavy cream, but I use half fat creme fraiche and grass-fed butter (superfood!). To plough some goodness into a usually nutrient stripped sauce I go heavy on the herbs with parsley and dill, both very good sources of vitamin C. Anti-oxidants present in parsley and dill adds to the sauce’s calcium qualities.

 

INGREDIENTS.

150g breast meat

150g leg / thigh meat

 

Devilled

1 tbsp wholegrain mustard

2 tbsp mango chutney

1 tbsp Worcestershire sauce

1 tsp apple cider vinegar

1 tsp turmeric

1/2 tsp cayenne pepper (reserve the cayenne to stirring through after the cooking process, as cooking with cayenne actually turns its anti-inflammatory properties into inflammatory, and should always be used as a seasoning like salt or pepper)

1 tbsp coconut oil, melted

 

Pulled

50g grass fed unsalted butter

100g half fat creme fraiche

1/2 lemon, juice of

1 garlic clove, finely chopped

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15g parsley, finely chopped

15g dill, finely chopped

 

 

METHOD:

Mix all the ingredients for the devilled sauce in a large bowl, use a fork to do this if your coconut oil is solid.

 

Mix together the leg/thigh chicken meat with the sauce and pre-heat your grill to a medium heat.

 

Line a baking sheet with foil and grease lightly by rubbing in a little coconut oil.

 

Spread the chicken in its sauce out in a thin layer and grill, you’ll want to get some crispy bits on there, but keep an eye on it.

Serve.

 

In a deep frying or sauté pan, begin to melt the butter until it starts to bubble.

 

Lower the heat and quickly add the creme fraiche and stir constantly for a couple of minutes.

 

Add the chicken breast and stir into the sauce, add the garlic and herbs for the final minute and remove from the heat. Squeeze over the lemon juice, season & serve.

 

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