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The Fair Trade Cook Book

JUBILICIOUS a.k.a. Jubilee Chicken

Fifty plus years ago, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark the celebrations of 1953. In calendar year 2002, to mark The Queen's Golden Jubilee, Royal chefs at Buckingham Palace created a new chicken dish which Her Majesty The Queen of England tasted and approved.

The dish combines pieces of lightly cooked cold chicken with a fresh, tangy dressing. The delicious concoction was included in picnic baskets given to guests at the two Queen's Concerts at Buckingham Palace on 1 and 3 June 2002.

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

Ingredients

4 (~ 500gm)	chicken breast fillets,
	Salt
	Freshly ground FAIRTRADE black pepper
	Freshly grated FAIRTRADE nutmeg
30 ml	Zaytoun Palestinian FAIRTRADE olive oil
1 bunch	flat leaf parsley
1	FAIRTRADE lime quartered
	For marinade:
Half	FAIRTRADE lime juiced and zest grated
3cm	fresh root ginger, peeled and grated
1	clove crushed garlic
1	shallot, finely chopped
30 ml	Zaytoun Palestinian FAIRTRADE olive oil
	For dressing:
100ml	creme fraiche
90ml	mayonnaise
Half,	FAIRTRADE lime juice and zest grated
5cm piece	resh root ginger
FAIRTRADE	Sources Fresh food Spices Olive Oil

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 the 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 10 ml 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.

To serve

Serve with a pasta salad, lime quarters and chopped flat leaf parsley.