The Queen's Golden Jubilee Chicken (Official Recipe)

"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."
 
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Ready In:
2hrs 20mins
Ingredients:
16
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. An interesting change from coronation chicken. The lime and ginger juice are not as strong as you might expect, so you may want to adjust quantities.<br/><br/>To get the ginger juice, I chopped it coarsely, then pressed with my garlic press. Worked pretty well!
     
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RECIPE SUBMITTED BY

I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
 
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