Golden Jubilee Chicken Recipe

Preparation time: 20 min, plus 2-3 hours marinating.
Cooking time: 25 min. Serves: 4.

INGREDIENTS
4 chicken breast fillets, about 18 oz (500g) in total
Salt
Freshly ground black pepper
Freshly grated nutmeg
2 tbsp olive oil
Bunch flat leaf parsley
1 lime quartered
For marinade:
Half lime, juiced and zest grated
3cm fresh root ginger, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tbsp olive oil For dressing:
3fl oz (100ml) creme fraiche
6 tbsp mayonnaise
Half lime, juice and zest grated
2in (5cm) piece fresh root ginger

METHOD
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 flavours 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 tin. Drizzle over olive oil.

Roast in oven (pre-heated to 190 degrees Celsius / 375 degrees Fahrenheit / Gas Mark 5) 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.

THE CORONATION BANQUET
If you wish to recreate the banquet held at Buckingham Palace after the Coronation in 1953, you may be interested in the menu:
Consommé Royale
(Chicken consommé garnished with cubes of royale)

Filet de Boeuf Mascotte
(Fillet of beef garnished with quarters of artichoke bottom tossed in butter with cocotte potatoes and slices of truffle)

Salad
Glace à la Mangue
(Mango ice cream)