Jubilicious
DownloadFifty 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.
Ingredients
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.