Chicken Jubilee Recipes

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• 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.
• 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.
• 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.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

CHICKEN JUBILEE

Steps:

• Place chicken in shallow roasting pan, skin side up. Season with Morton's seasoning. Drizzle with butter. Broil until brown. Combine all remaining ingredients except 1 can cherries and only use 1/2 cup wine. Mix thoroughly. Pour over chicken. Marinate over night, covered with aluminum foil. Remove from refrigerator and let sit 20 minutes. Bake 1 1/2 hours at 325 degrees. Remove from oven and add wine and cherries. Bake uncovered 1/2 hour.

CHICKEN JUBILEE

Steps:

• 1. Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly to make cutlets about 1/4 inch thick. Drain pineapple slices, reserving 1/2 cup syrup. Dice 4 pineapple slices and cook in 2 tablespoons butter with ham and onion. Add ginger and crushed saltines to the mixture; mix well.
• 2. Divide stuffing evenly among chicken breasts. Tuck in sides of each and roll up as for jelly roll. Skewer or tie. In skillet, brown chicken slowly in 1/4 cup butter. Add chicken broth, vinegar, and 1/2 teaspoon salt. Cover and cook 20 minutes. Mix cornstarch with reserved 1/2 cup pineapple syrup. Stir into sauce in skillet. Cook, uncovered. till chicken is tender, about 15 minutes. Remove to serving dish.
• 3. Brown remaining pineapple slices lightly in small amount of butter. Add fruits to chicken. Pour sauce into heatproof dish. Heat brandy; pour over sauce. Ignite at table. Spoon flaming sauce over chicken.
• 4. Makes 6 servings.

CROCK POT CHICKEN AND CHERRIES JUBILEE

Steps:

• Wash and pat dry chicken.
• In a large skillet melt butter and brown chicken.
• Lightly salt and pepper chicken and place in the crock-pot.
• Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
• Stir to loosen bits and pour over chicken.
• Cover crock-pot and cook on low for 7-8 hours.
• Remove chicken from crock-pot, cover and keep warm.
• Pour juice from crock-pot into a large saucepan.
• Skim off fat and discard.
• Add the Sherry and remaining juice.
• Heat over medium high heat until a gentle boil is reached.
• Boil for 5 minutes stirring often.
• Stir together the cornstarch and water.
• Whisk into the cherry juice mixture until thickened.
• Add the cherries and heat through.
• Pour the warmed brandy over the cherry sauce and ignite.
• Pour over chicken and serve.

MARY CADOGAN'S JUBILEE CHICKEN

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.

DIAMOND JUBILEE CHICKEN

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.