I absolutely adore the combination of sweet and savoury. Pineapple on my pizza, chutney in my toasted sandwiches, and even chocolate covering my pretzels, and here, mango and raisins in my coronation chicken.
I have always had a soft spot for the retro classic that is coronation chicken. It takes me back to the huge buffet meals of my childhood, where everyone’s mum or gran brought along a dish to share at celebrations. Huge amounts of effort went into poaching whole salmons, baking crisp vol au vonts to fill with coronation chicken, cutting delicate cucumber finger sandwiches and piping perfect pavlovas.
These days I prefer my coronation chicken in a jacket potato, albeit a fluffy one with a delicious, well-cooked skin, meaning I don’t usually associate a jacket potato with a speedy lunch. Microwaving them from raw just doesn’t cut it with me; they’re simply inferior to the oven baked variety. Well, McCain have come up with the goods, their microwavable jackets are pre baked in the oven before being frozen, providing a delicious oven baked taste in just five minutes.
So far in this Lunch in 5 series, I have made spicy Boston beans, a bacon, avocado and spring onion filling, plus an easy tarragon chicken salad. Today I have for you this coronation chicken that’s really special, using both raisins and mango to add that sweet hit to the lightly spiced curried chicken. And the whole dish is ready in just five minutes flat, meaning there’s no need to plan ahead in order to enjoy that proper oven baked jacket potato taste. (The recipe is below).
I also have a trip to Chessington World of Adventures for one lucky family to give away, worth up to £500! Entering is easy. Simply let me know what you would do for a #Lunchin5 jacket recipe via the comment section below & via Twitter / Facebook – pictures are also very welcome! After entry is closed, I will choose a winner based on the best recipe according to me and the lovely folk at McCain. Easy peasy. Closing date 23rd September 2016. How to enter:
- Suggest your own #Lunchin5 jacket potato recipe via leaving a blog comment on this post. Feel free to also get in contact via Twitter, Facebook.
- This giveaway will close on 23rd September 2016.
- Please read the rules below.
- Winners are announced on the post comment section and via my social channels after the prize has been claimed by the winner.
Rules and things:
- Open to anyone over the age of 18, worldwide! Sorry to anyone younger.
- The prize is up to the value of £500. The prize can be used towards tickets to and overnight stay at Chessington World of Adventures for the family, as well as travel to and from the park. There’s no cash alternative to the prize and the prize is not transferable. The total amount spent on the trip, overnight stay & travel can not be over £500. Prize to be taken by end October 2017. No part or parts of the prize may be substituted for other benefits, items or additions.
- If you win and then don’t respond to my ‘winner’ announcement within 7 days, then another winner will be picked so check your emails and comments!
- I am running this giveaway on behalf of McCain who are responsible for sending the prize to you via email should you win. My decision on the winner is final and binding and no correspondence will be entered into.
Now for the recipe!
Cook Time: 5 minutes
Yield: 2
- 2 McCain Ready Baked Jacket Potatoes
- 200g cold roast chicken, chopped
- ½ fresh mango, peeled and roughly chopped
- 50g raisins
- 2 tbsp mayonnaise
- 1 tsp curry powder/garam masala
- 1 tsp ground black pepper
- 100g rocket
- 10mls balsamic vinegar (optional)
Microwave the McCain Ready Baked Jacket for 5 minutes. Meanwhile, stir together all the filling ingredients apart from the rocket, in a large bowl. Serve over the McCain jacket potatoes with a rocket salad on the side, dressed in balsamic vinegar if you wish.
This post was supported by McCain.
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Holly Bell 
Just simply wanted to emphasize I am pleased that i came upon your website page!.
My #lunchin5 favourite jacket potato filling is really strong mature cheddar cheese, some spanking hot spring onions (especially if my dad has grown them) and a good dollop of cool silky sour cream or creme fraiche. Plus maybe a bit of crispy bacon… if there’s any in the fridge. But today I’ve dined like a queen and eaten a LOT of my delicious chocolate birthday cake for the big 4-0. Am I a grown up now?
My #lunchin5 topping is Smoked Trout gratinated under a hot grill.
For one large baked potato you will need:
2 small Smoked Hot Trout fillets – flaked
75g of grated mature cheddar
2 tsp of Horseradish Sauce
1 Tbsp. Chopped chives
Butter
Salt and pepper to taste.
Have the grill heating on high.
Scoop out the flesh from the potato and add to a bowl with all the other ingredients and mix lightly reserving about a third of the grated cheese for sprinkling on the top.
Pack it all back in the shells and add the leftover cheese and heat under a hot grill for 3 minutes or so until browned nicely.
I love frying up some red onion, red and orange peppers with some courgette in a bit of garlic oil then putting on my jacket with a dollop of sour cream. Yummy and gets the veggie count in too! #lunchin5
For our go to #lunchin5 we top with veggie chilli, guacamole and sour cream. Guaranteed clean plates for all the family!
My go to #lunchin5 baked potato topper is tuna, with finely chopped red onion, and red and yellow peppers (also finely chopped) – I mix all this in with a dollop of thousand island dressing (or Caesar, depending on what I have). I sprinkle some grated cheese on the top and pop under the grill for a minute or two to melt the cheese. Serve with fiinely chopped spring onion on top and a salad at the side ????
Cream cheese, cheddar, spring onion, bacon and tabasco :)
Always some sort of tuna mix – my go to is usually a little mayo and olive oil, garlic, mustard, red onion and celery… So good #lunchin5
I used to love chilli on top of a jacket potato, particularly in the colder months, but since my husband became vegan, we now enjoy a lovely mixed bean chilli or a chick pea dahl curry. Love Autumn/winter, with the fire roaring, some good tv and a bowl of something hearty and comforting.
I love a spicy sausage topping, fry some onion & garlic for a minute then add a tin of chopped tomatoes, a tin of drained cannelini beans, some chopped cooked cold sausages and a pinch of chilli flakes (or use spicy sausages instead) Heat through for a few minutes and serve on top of your spud. (If you want to be really naughty top with grated cheese too! Or if healthy serve with a salad) #lunchin5
Picture of Sausage Goulash!
We have lots of different toppings on our jacket potatoes but one I’ve recently come up with is a version of Goulash made with local Lincolnshire sausages. Either use leftover cooked sausages, or if you need to, brown the sausages first (6-8) in a large ovenware pot on the hob. Remove from pot and then fry an onion and a red pepper with some cubes of chorizo and 2 crushed cloves of garlic until soft. Put sausages back in the pot with a tin of chopped tomatoes, a tin of chickpeas, a beef stock cube, 1/2 teaspoon of paprika and a dash of Worcestershire sauce. Give it a stir, just cover enough water, transfer to oven for an hour. You can make this on a Sunday for the following week. It tastes fantastic reheated. #lunchin5
I love cream cheese, spring onion and chopped bacon, topped by grated cheese with baked beans on the side, so delicious.
Cream cheese topped with smoked salmon and slices of avocado with a squeeze of lemon juice on top!
My favourite jacket potato filling has to be Tinned tuna with finely chopped red onion, chopped fresh coriander, chopped green chilli mixed with mayo and salt and pepper. A squeeze of lemon juice if you fancy. Any leftover tuna great for sandwiches. This is a must to try and you can make it as hot as you like. Yum. xx
Our family favourite jacket potato filling is Tex Mex ???? Jacket potatoes filled with chilli, crushed nacho’s, sour cream, cheese, and guacamole….yum yum ????
I have started buying these potatoes as a result of reading about them on your blog – I was very sceptical about how good they good be as I can’t stand soggy microwaved potatoes, but I was convinced to give them a try by your reviews and I’m a big fan now. I have tried your bacon, avocado and spring onion filling which is delicious, but I most often have tuna mixed into a dressing of mayonnaise, lime juice, chopped fresh coriander and a little bit of black pepper.
My favourite filling is cream cheese, chopped bacon and fresh pineapple ( tinned fab too when in a hurry) all mixed up together in a McCains jacket potatoe. Not quite a receipe but a lovely quick meal for the kids when they are starving after school.