Jubilee Chicken
Buckingham Palace Garden Party -- 2002

this was a dish specially created by Royal chef Lionel Mann to mark The Queen's Golden Jubilee. Fifty years ago, Coronation chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London to mark the celebrations of 1953. Jubilee Chicken combines pieces of lightly cooked cold chicken with a fresh, tangy dressing.

8 chicken breast fillets, (1/2 chicken breast) skin removed
salt and pepper
nutmeg, freshly grated
4 Tbs. olive oil
2 bunches flat leaf parsley
2 limes, quartered

MARINADE

1 lime, zest grated; juice included
2½" (6 cm) fresh ginger root, peeled and crushed
2 cloves garlic, crushed
2 shallots, finely chopped
2 Tbs. olive oil

DRESSING

6 oz. crème fraiche
6 Tb. real mayonnaise
1 lime, zest grated; juice included
4" (10 cm) piece fresh ginger root, peeled and grated

1. Mix marinade ingredients in a shallow dish, put in chicken and turn to coat thoroughly (or seal in a zip lock bag which is much less messy); refrigerate 2-3 hours, turning once or twice
 
2. To make dressing combine crème fraiche, mayonnaise, lime juice and zest in a bowl.
 
3. Twist grated ginger in a tea towel or press into a very fine sieve to extract the juice. Thoroughly incorporate 4 tsp. ginger juice into the mixture, cover and refrigerate.
 
4. To prepare chicken, scrape marinade from chicken and pat dry with paper towels. Season with salt, pepper and nutmeg. Place in a roasting pan and drizzle with olive oil.
 
5. Roast in preheated 375°F. (190°C./gas mark 5) for 25 minutes, basting occasionally, until chicken is cooked through but moist inside. Set aside to cool completely.
 
6. Cut cooled chicken into ½" dice and fold into dressing, adjust seasoning and refrigerate until thoroughly chilled or overnight.
 
Serve with pasta salad, lime quarters and garnish with a sprinkling of minced flat leaf parsley.
 
Serves 8.