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.
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.
Ingredients
chicken breast fillets, salt, fresh ground black pepper, nutmeg, olive oil, flat leaf parsley, lime, fresh gingerroot, garlic, shallot, creme fraiche, mayonnaise