The Queens Golden Jubilee Chicken Official Recipes

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THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)



The Queen's Golden Jubilee Chicken (Official Recipe) image

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. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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 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.
  • 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.
  • 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.
  • Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8

DIAMOND JUBILEE CHICKEN



Diamond Jubilee chicken image

Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate

Provided by Good Food team

Categories     Afternoon tea, Buffet, Main course

Time 2h55m

Number Of Ingredients 14

1 large chicken (about 2.25kg/5lb)
1 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
2 tsp ground cinnamon
3 tbsp sunflower oil
500g Greek yogurt
4 tbsp mayonnaise
¼ tsp cayenne pepper
4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
2 green-skinned English apples , cored and diced
200g toasted walnut piece
bunch flat-leaf parsley , chopped
100g/4oz pomegranate seeds

Steps:

  • Heat oven to 160C/140C fan/gas 3. Sit the chicken in a large roasting tin. Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil, then brush all over the chicken, making sure all of the spiced oil is used. Season well. Pour 250ml water into the bottom of the tin, cover with foil and seal around the edges. Put in the oven and cook for 2 hrs.
  • Remove the foil and increase oven to 220C/200C fan/gas 7. Cook for a further 30 mins until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the carcass in chunky pieces and set aside.
  • To make the salad, mix together the yogurt, mayonnaise, remaining 1 tsp each of ginger, cumin and cinnamon, cayenne pepper and pomegranate molasses or balsamic glaze. Add the chicken pieces, apples, all but a handful of the walnuts and parsley, and season.
  • Spoon the salad onto a large plate. To serve, drizzle with a little pomegranate molasses or balsamic glaze and scatter over the pomegranate seeds, remaining walnuts and chopped parsley.

Nutrition Facts : Calories 639 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

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