The Queen's Golden Jubilee Chicken (Official Recipe) |
|
 |
Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
|
In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. Ingredients:
18 ounces chicken breast fillets (approximate) |
salt |
fresh ground black pepper |
freshly grated nutmeg |
2 tablespoons olive oil |
1 bunch flat leaf parsley |
1 lime, quartered |
half lime, juiced and zest grated |
1 in piece fresh gingerroot, peeled and grated |
1 clove crushed garlic |
1 shallot, finely chopped |
2 tablespoons olive oil |
3 fluid ounces creme fraiche |
6 tablespoons mayonnaise |
half lime, juice and zest grated |
2 in piece fresh gingerroot |
Directions:
1. Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
2. To make dressing, place 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 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
3. Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
4. Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
5. Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
|
|