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.