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Jubilee Chicken 2002 Recipe

This dish was created by the Royal chef at Buckingham Palace to mark the golden Jubilee of Queen Elizabeth II

This cold chicken salad was included in the picnic baskets given to the guests attending the Queen's Concerts at Buckingham Palace.

Ingredients

1. Skinless boneless chicken fillet: 4, about 18 ounce

2. Salt

3. Freshly ground Black pepper

4. Freshly grated Nutmeg

5. Olive oil: 2 Tablespoons

6. Flat leaf parsley: One bunch

7. Lime quartered: 1

Marinade

1. Juice of Half lime, and zest grated

2. Fresh Ginger: 1"x1" Peeled and grated

3. Minced Garlic: 1 Clove

4. Shallot finely chopped: 1

5. Olive oil: 2 Tablespoons

Dressing

1.  Creme Fraiche: 6 Tablespoons

2. Mayonnaise: 6 Tablespoons

3. Juice of Half lime, and zest grated

4: Fresh Ginger: 2"x1"

Method

1. Marinate

Mix marinate ingredients. Add Chicken. Turn Chicken to coat. Cover and refrigerate for 2 to 3 hours

2. Dressing

1. Mix Creme Fraiche, Mayonnaise, Lime juice and zest in a bowl

2. Peel and grate the ginger. Put in muslin cloth and twist to extract juice. You need 2 teaspoons of ginger juice. Mix it with dressing. Cover and refrigerate for 2 hours to blend in flavors

3. Cook Chicken

1. Remove the Chicken from marinate. Scrape of the marinade. Pat dry with Kitchen towel. Season with salt, pepper, nutmeg. Put in a baking pan. Drizzle over olive oil

2. Preheat oven to 375º F. Bake for 25 minutes

3. Let chicken cool to room temperature. Cut into bite size pieces

4. Age Chicken

Combine the chicken and dressing, adjust the seasoning, and refrigerate for 2 hours

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