Golden Jubilee Chicken Recipe
This was served with a pasta salad and lime wedges at the Queen's Golden Jubilee party in 2002.
Cooking Temperature 190 C / 375 F / Gas Mark 5
- Zest the lime; set the zest aside, then juice the lime.
- Peel and grate the ginger; set aside.
- Mix half of the lime juice and zest with ⅓ of the grated ginger and all the ingredients down to and including the olive oil. Put the uncooked chicken breasts in a dish (a shallow one, ideally), pour the lime juice mixture over it, cover with plastic wrap and refrigerate for at least 3 hours.
- Take the remaining grated ginger, and extract the juice by pressing it somehow -- (such as by pressing it through a sieve.) You want to end up with about 2 tablespoons of ginger juice.
- Make the sauce by mixing together this ginger juice, the remaining lime juice and zest, the crème fraîche and the mayonnaise. Stir, cover and refrigerate.
- After the chicken has marinated for around 3 hours, start heating your oven to 190 C / 375 F / Gas Mark 5.
- Remove the chicken from the marinate, and wipe the marinade off it with a paper towel. Put the chicken in a roasting dish, and sprinkle it with some salt, pepper and grated nutmeg. Drizzle the 2 tablespoons of olive oil over them, the roast in the oven until cooked -- this should take about 25 minutes. (Note: discard the marinade - it's not safe to use for anything else after it's had the raw chicken in it.)
- Remove the chicken from the oven and let the chicken cool until it's easy to handle. Cut it up into bite-sized pieces, then toss it in the dressing, and refrigerated covered until you are ready to serve.
Instead of a shallot, you can use ¼ of a small white onion, or the bottoms of 3 or 4 green onions (aka spring onions.)
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