Jubilee chicken

Name: Jubilee chicken
Yield: Serves 4-6
Cuisine: British
Ingredients: ½ small sweet mango, such as Alphonso, diced (optional); 2 teaspoons garam masala; a small pinch of ground cloves; a small pinch of good saffron; ½ stick of cinnamon; ½ teaspoon celery salt; 1 teaspoon garam masala; 2 heaped teaspoons mild curry powder (I recommend Bolst’s); 2 tablespoons sweet vermouth; 1 teaspoon Dijon or wholegrain mustard; 1½ tablespoons mango chutney; 1 bay leaf; a pinch of grated nutmeg; 1 large onion, very finely chopped; 1 thumb-sized piece of fresh ginger, peeled and very finely grated; 70 g unsalted butter; a small bunch of fresh mint, leaves chopped; a small bunch of fresh curly parsley, leaves chopped; 3 tablespoons flaked almonds; 1 tablespoon sunflower oil; 1½ teaspoons flaked sea salt; 25 g unsalted butter; 1 excellent chicken (I recommend a Suffolk White from Sutton Hoo), jointed into 8 pieces (your butcher will do this for you if necessary); 2½ heaped tablespoons good-quality mayonnaise; 2½ heaped tablespoons crème fraîche; and crushed, husks discarded; a squeeze of lemon juice (optional); 4 cardamom pods, seeds removed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Writing this book during the Queen’s 60th year on the throne, I felt I had to include this recipe, a revamped coronation chicken, to celebrate. The recipe was developed for a street party thrown by Nyetimber sparkling wine and served to 200 happy subjects sitting along the length of an apparently endless crooked table draped in white linen.

Ingredients

Europe
United Kingdom
Sauce
Main course
Vegetarian
Gluten-free

Ingredients

Method