GOLDEN JUBILEE CHICKEN
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
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
CHICKEN JUBILEE
Chicken breasts lightly broiled, then baked with a cherry juice/brown sugar sauce, brandy and cherries.
Provided by PEG MISTARZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to Broil.
- Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
- Preheat oven to 325 degrees F (165 degrees C).
- Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
- Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 32.7 g, Cholesterol 149.7 mg, Fat 11.5 g, Fiber 1.3 g, Protein 51.2 g, SaturatedFat 5.3 g, Sodium 185.8 mg, Sugar 21.5 g
DIAMOND JUBILEE CHICKEN
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
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
MARY CADOGAN'S JUBILEE CHICKEN
A contemporary version of Coronation chicken that's lighter but still deliciously creamy
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
- Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a purée. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
- Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
- Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.
Nutrition Facts : Calories 200 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.36 milligram of sodium
GOLDEN JUBILEE CHICKEN
The Queen's Golden Jubilee in 2002 was celebrated in many ways. Here, Margaret Weale provides a 21st century update on the classic Coronation Chicken.
Provided by Sageca
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Chop onion and garlic.
- Place tomato puree, curry powder, 1 tablespoon lemon juice, mango chutney or apricot jam in a small saucepan and bring to the boil very slowly, stirring all the time.
- Add the chopped onion and garlic and put in a blender. Reduce to a puree.
- Mix together the mayonnaise and yoghurt and stir into the puree.
- Stir in the chicken. Toss grapes in remaining lemon juice and stir in gently with the apricots and celery.
- Taste and check seasoning.
- Chill in fridge overnight.
- Pile into an oval or square serving dish, garnish with small bunches of watercress.
- Srinkle the chicken mixture with the browned flaked almonds, and finally paprika.
- Serve with Rice and Wild Rice.
- Try using apricot jam in place of the mango chutney.
Nutrition Facts : Calories 305.3, Fat 13.4, SaturatedFat 3, Cholesterol 88.2, Sodium 135, Carbohydrate 14.3, Fiber 2.4, Sugar 10.1, Protein 32.1
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- Tumble the mango cubes, and any juice they make, 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; frankly, the amount of juice you can get from a lime varies enormously from one to another.
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