We know we’re being predictable by sharing this delicious Tom Aikens Coronation Chicken, but its difficult not to get into the Jubilee Jamboree spirit. So what could be better than feeding all those folk on something that can be prepared in advance.
So we asked our friends at Great British Chefs if we could share this recipe with you. Image is Copyright David Griffen, Courtesy of Great British Chefs
Coronation chicken
100g of roast chicken, shredded dark meat, sliced breast
120g of shallots, finely chopped
30g of butter
2 tbsp of curry powder
1 red chilli, finely chopped
20g of tomato paste
400ml of white wine
2 bay leaves
250ml of chicken stock
80g of apricot jam
350g of mayonnaise
100ml of cream
100g of crème fraîche
50ml of lemon juice
1 pinch of salt
1 pinch of black pepper
20g of chopped coriander
Garnish
20g of sliced almonds, toasted
4 spring onions, chopped
4 baby gem lettuces, finely shredded
1 handful of mixed salad leaves
In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3minutes
2.
Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce on a medium heat until a thick syrup consistency is reached and set aside to cool
3.
Once the mixture has cooled, whisk in all remaining ingredients adding the chicken once the liquid has emulsified. Leave to marinate for at least 2 hours
4.
To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish
Tom’s Coronation Chicken
We know we’re being predictable by sharing this delicious Tom Aikens Coronation Chicken, but its difficult not to get into the Jubilee Jamboree spirit. So what could be better than feeding all those folk on something that can be prepared in advance.
So we asked our friends at Great British Chefs if we could share this recipe with you. Image is Copyright David Griffen, Courtesy of Great British Chefs
Coronation chicken
Garnish