Ingredients

Step by step

1. Place the chicken, breast-side up, in a large pan with the cinnamon, turmeric, cardamom, peppercorns and orange zest. Add cold water until the chicken is almost entirely submerged. Cover with a lid, then bring to the boil. Reduce to a very low simmer and cook for around 1 hour 15 minutes, or until the chicken is completely cooked. To check, remove the chicken from the pan and check that the juices run clear from the leg. Set aside on a plate until cool enough to handle easily, then strip the meat from the carcass and roughly shred.
2. Meanwhile, strain the chicken stock to remove the aromatics, then return it to the pan. Bring to the boil and add the rice. Cook the rice for 10-12 minutes until tender. Drain then spread out in a large dish to cool.
3. Heat the oil in a frying pan over a medium heat. Toss the onions with the cumin seeds and curry powder, then add to the pan and cook for 6-8 minutes, until just starting to colour. Add the garlic and ginger and cook for a couple of minutes. Leave to cool.
4. Place the cooled rice in a large bowl and toss with the spiced onions, dried apricots, shredded chicken and most of the flaked almonds and coriander. Arrange on a large serving platter, heaping it up in the centre.
5. Finely chop any fruity chunks in the mango chutney then mix with the yogurt, mayo and seasoning. Chill for up to 24 hours.
6. To serve, drizzle some dressing over the salad and then serve the remainder alongside. Scatter with the remaining almonds and coriander to garnish.
   Tip

   To transport this dish, pile the pilaf onto a large serving platter or shallow dish and cover. Keep cool while transporting, but serve at room temperature, not chilled. Bring the dressing in a jar or well-covered jug, and don’t forget a serving spoon, plus the extra toasted almonds and coriander to garnish.

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