The 10-hour diet: Coronation chicken with pomegranate
SERVES 2
2 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
3 sticks of celery, finely chopped
1 tsp turmeric
1 tsp ground cumin
2 handfuls of cold chicken (picked off a leftover roast chicken or from 2 chicken legs)
1 jalapeño chilli from a jar, chopped
240ml kefir (fermented milk)
juice of half a lime
handful of chopped fresh coriander
handful of pomegranate seeds
pinch of sea salt
1 little gem lettuce
- Heat the oil gently in a pan and add the onion, celery, turmeric and cumin. Stir on and off for 8-10 minutes until the onions are translucent and starting to brown. Remove from heat and allow to cool down.
- Combine the onion mixture with the chicken in a bowl and add the jalapeño chilli.
- Pour in the kefir and lime juice and stir in the coriander, then sprinkle the pomegranate seeds and a little sea salt on top to serve.
- Leave the mixture in the fridge until needed or serve straight away, scooped on to several little gem lettuce leaves.