Coronation Chicken

Ingredients

• 1 1/2 cups chicken stock
• 1 pound boneless skinless chicken thighs
• 1/4 cup mayonaisse
• 1/4 cup Greek yogurt
• 1 tablespoon heavy cream
• 1 teaspoon apricot preserve
• 1 teaspoon curry powder
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon juice from 1 lemon
• 2 scallions, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted slivered almonds, optional
• 1 head Bibb lettuce

Directions

1. Add the thighs to a medium saucepan with the chicken stock, set the pan over medium-high heat, and ease the liquid to the gentlest simmer. Once it gets there, continue cooking until an instant-read thermometer reads 165 degrees F in the chicken, about 6 minutes after it first starts to simmer.
2. Take the pan off the heat. Leave the chicken in the stock to cool; when you can handle it comfortably, lift it out, chop it into 1/2 inch pieces, and set it aside. Strain the stock and save it for another use.
3. In a large bowl, stir together the mayonnaise, Greek yogurt, cream, apricot preserve, curry powder, turmeric, lemon juice, and scallions until everything is evenly blended. Add salt and pepper to taste.
4. Fold the chopped chicken into the sauce until it is completely coated, then stir in the optional almonds if you are using them.
5. Arrange the lettuce on 4 plates, spoon the chicken on top, and serve.