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Jubilee Chicken


Chicken breasts marinaded in lime, ginger, garlic. Baked, cut into pieces and dressed with a mix of crème fraiche, mayonnaise, lime and ginger. Served with pasta salad, lime quarters and chopped flat leaf parsley. Created by cooks at Buckingham Palace to mark the Golden Jubilee of Elizabeth II in 2002 it was supplied to partygoers in a Waitrose-branded plastic tub.

Following the success of Coronation Chicken, a 2003 statement from the Royal Press Secretary says that "The Queen's Golden Jubilee was celebrated in the summer months of 2002. From April to October, The Queen and The Duke of Edinburgh undertook a wide-ranging programme. ... Around 28,000 picnic hampers were given free to guests, artistes and workers during the two concerts in the gardens of Buckingham Palace. They were packed with goodies including champagne, smoked salmon wrap, 'Jubilee Chicken' and strawberries and cream. ... Jubilee year saw a number of new dishes invented to mark the anniversary. 'Jubilee Chicken' was created by the Royal Chef for guests at the two Jubilee concerts, with the recipe published for people to make at home. "

Original Receipt from www.royal.gov.uk

The Queen's Golden Jubilee Chicken

18 ounces chicken breast fillets (approximate)
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 ginger root , 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
1. Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
2. 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.
3. 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.
4. 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.
5. Combine the chicken and dressing, adjust the seasoning, and refrigerate.
Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

There have been many unofficial versions prepared in honour of subsequent Royal Celebrations include the following:

Original June 2012 receipt from Paul Bell, formerly of the Garden House Hotel in Cambridge, winner of a Jubilee Chicken competition organised by the NFU, see http://www.greatbritishchicken.co.uk

Chicken breasts
British asparagus
Scottish smoked salmon
egg wash
Cut the chicken into finger sized strips.
Trim asparagus and poach until tender.
Place the chicken and asparagus together on slices of salmon and wrap to form fingers.
Roll the chicken and asparagus strips in flour and dip into the beaten egg before rolling in breadcrumbs.
Deep fry until golden brown and chicken strips float to the surface.
To make the dip finely chop the dill and mix with the mayonnaise to taste.
Serve with fresh lime sauces.

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