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.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


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


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.