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    Coronation Chicken 2002


    Source of Recipe


    Harrow Times

    Recipe Introduction


    Coronation Chicken was originally created to mark Elizabeth II's coronation in 1953 and is still a standby of the cold buffet, though I find it a bit insipid. So I pepped it up with tropical fruit and coconut.

    List of Ingredients




    4 large chicken breasts, skinned

    1 fresh mango

    1 banana (peeled and sliced)

    75g (3oz) cooked Basmati rice

    Marinade

    150ml (quarter pint) orange and mango juice (available in cartons)

    1 clove smoked garlic, skinned

    Small piece fresh ginger, peeled

    2 spring onions, chopped

    1 tbsp fresh, chopped coriander

    Dressing

    100ml (4 fl oz) creme fraiche

    2 tbsps creamed coconut

    2 tbsps orange and mango juice

    Salt and freshly ground black pepper

    To serve: salad of red and green leaves plus cherry tomatoes

    Recipe



    Liquidise together the first three marinade ingredients then stir in the spring onions and coriander. Cut slits in the chicken breasts, pour over marinade, and leave for at least six hours, turning once. Remove chicken from the marinade and grill both sides under a hot grill until cooked, basting with the marinade. Leave to cool, then cut into chunky pieces.

    Whip together dressing ingredients and fold in chicken, banana and Basmati rice; place in the centre of a large platter, with slices of mango and sprigs of coriander on top, and surround with salad and cherry tomatoes.

    Gourmet journalist Susan Nowak

 

 

 

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