The Queen's Golden Jubilee Chicken (Official Recipe)

Submitted by D. Todd Miller

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 16
• Serves: 4

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

• Marinade

• 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

• Dressing

• 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.

Reviews

[SarahEmmm]

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!