Coronation Chicken Rice Salad
Recipes don’t come more British than coronation chicken. Invented for Queen Elizabeth II’s coronation banquet in 1953, this infamous chicken dish is a staple for buffet tables and royal celebrations.
This take on the classic recipe is really special. The chicken is roasted whole and served with a deliciously creamy spiced rice salad. A big spoonful of sweet mango chutney makes it just perfect. Use leftovers to create the ultimate coronation chicken sandwich.
temperature Tips
Your chicken will need to reach 74 °C to be safe to eat, but you don’t want the temperature to go much higher or it will be dry.
The best way to catch your chicken at its prime temperature is to use one of our wired thermometers, such as the DOT. Simply insert the probe, set your temperature and wait for the alarm to sound once it’s ready.
The temperature of your chicken will vary in different places, so make sure to use an instant-read thermometer like the Thermapen ONE to spot check the meat all over before serving.
Ingredients
For the chicken
- 1.5 kg whole chicken
- 50 g softened butter
- 1 clove garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 250 ml white wine
For the coronation rice salad
- 500 g long grain rice (or rice of choice)
- 50 g toasted flaked almonds
- 100 g dried apricots, chopped
- juice of 1 lemon, or to taste
- 1 handful fresh coriander leaves
- 250 g frozen peas
- 2 tsp extra virgin olive oil
- Pinch of rock salt
For the spiced mayonnaise
- 1 egg, brought to room temperature
- 250 ml vegetable or corn oil
- 2 tsp olive oil
- 1 tsp white wine vinegar
- 1 tsp hot English mustard
- Pinch of salt
- 2 1/2 tsp mild curry powder, or to taste
- 2 1/2 tsp ground cinnamon, or to taste
You will also need
- Greaseproof paper
- Handheld blender
directions
To make the chicken
- Heat a fan assisted oven to 220 °C.
- Use a fork to mix the butter, spices and garlic together. Season well.
- Place the butter mix into the middle of the greaseproof paper. Using two hands, roll the paper into a sausage shape, squeezing and twisting the ends as you go. Leave the roll of butter in the fridge to set.
- Using your hands, gently work your way in between the breasts and skin of the chicken to create two large pockets.
- Slice the butter into rings and place deep into each pocket. Distribute the remainder of the butter over the rest of the bird.
- Roast the chicken for 20 minutes.
- Pour the white wine around the chicken and turn the temperature down to 180 °C.
- Continue to cook the bird until the internal temperature reaches 74 °C, basting a few times in the process.
- Once the chicken is cooked, let it rest for at least 20 minutes, keeping all the lovely juices to pour over the chicken once it has been carved.
To make the coronation rice salad
- Whilst the chicken is cooking, prepare the rice dish. Start by cooking the rice according to the pack instructions. Set aside to cool.
- Gently boil the peas and drain, rinse with cold water and set aside to cool.
- Put the rice in a bowl, drizzle with the oil, lemon and salt and mix well.
- Stir the peas, almonds (keep a handful for garnishing) and apricots into the rice. Top with the remaining almonds and the coriander.
To make the spiced mayonnaise
- Add all the ingredients apart from the egg into a slim jar.
- Gently crack the egg into the jar, trying not to split the yolk.
- Place your handheld blender directly over the egg. Keep it in place while you blend until the liquid and egg start to emulsify.
- Slowly lift the blender out, allowing all the ingredients to combine.
- This whole process should take no more than a minute once blended. Season to taste and add the spices. Combine with the rice salad and mix well.
- Serve slices of chicken on a bed of the rice salad or make it into a sandwich. Finish with a generous dollop of mango chutney.
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