Jubilicious

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Fifty plus years ago, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark the celebrations of 1953. In calendar year 2002, to mark The Queen's Golden Jubilee, Royal chefs at Buckingham Palace created a new chicken dish which Her Majesty The Queen of England tasted and approved.

The dish combines pieces of lightly cooked cold chicken with a fresh, tangy dressing. The delicious concoction was included in picnic baskets given to guests at the two Queen's Concerts at Buckingham Palace on 1 and 3 June 2002.

Preparation time: 20 min, plus 2-3 hours marinating.

Cooking time: 25 min. Serves: 4.

Ingredients

4
chicken breast fillets
salt
freshly ground FAIRTRADE black pepper
Freshly grated FAIRTRADE nutmeg
30 ml
Zaytoun Palestinian FAIRTRADE olive oil
1 bunch
flat leaf parsley
1
FAIRTRADE lime quartered
Marinade:
half
FAIRTRADE lime juiced and zest grated
3 cm
fresh root ginger, peeled and grated
1
clove crushed garlic
1
shallot, finely chopped
30 ml
Zaytoun Palestinian FAIRTRADE olive oil
Dressing:
100 ml
creme fraiche
90 ml
mayonnaise
half
FAIRTRADE lime juice and zest grated
5 cm
fresh root ginger
FAIRTRADE
Sources

Method

Mix the marinade

ingredients together in a shallow dish.

Add the chicken and turn to coat thoroughly.

Cover and refrigerate for 2-3 hours.

To make the dressing

Place the creme fraiche, mayonnaise, lime juice and zest in a bowl.

Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice.

Add 10 ml of the juice to the dressing.

Stir, cover and chill to allow the flavours to develop.

Pre-heat the oven to gas mark 5 (190 °C; 375 °F).

Scrape marinade from the chicken and pat dry with kitchen paper.

Season the chicken with salt, pepper and nutmeg, and place in a roasting tin. Drizzle over olive oil.

Roast in oven for 25 minutes, basting occasionally, until the chicken is cooked through.

Leave to cool completely, then cut into bite-sized pieces.

Combine the chicken and dressing, adjust the seasoning, and refrigerate.

To serve

Serve with a pasta salad, lime quarters and chopped flat leaf parsley.