Mary Cadogans Jubilee Chicken Food

GOLDEN JUBILEE CHICKEN

Golden Jubilee Chicken image

Recipe is from Forever Summer by Nigella Lawson. The next time you make chicken breasts, make an extra one for this recipe. Leftovers are great! I added a sprinkle of salt.

Provided by WiGal

Categories Chicken Breast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 mango, cut into 1/2 inch cubes
1 scallion, finely chopped
1 red chili pepper, to taste seeded and finely chopped
1 lime, juice of
1 chicken breast, cooked and cold cut into bite size chunks
1 boston lettuce, sliced
fresh cilantro, chopped
1 teaspoon peanut oil (optional)
2 drops toasted sesame oil

Steps:

Tumble the mango cubes and any juice it makes into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice; use as much or as little as you want.
Tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine.
Add the oils and toss again.
Serve on a large serving plate and sprinkle over the remaining cilantro.

Nutrition Facts : Calories 285.8, Fat 11.4, SaturatedFat 2.6, Cholesterol 46.4, Sodium 55.1, Carbohydrate 31.4, Fiber 4.2, Sugar 25.4, Protein 18.2

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

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

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

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