Coronation Chicken Recipe Jamie Oliver
What finer manner to commemorate the coronation festivities than through Jamie Oliver's unique interpretation of this nostalgic delight? He derives immense satisfaction in transforming this into a delectable salad, although the option to present all elements as a grand assembly remains equally enticing. Alternatively, the individual constituents can seamlessly grace sandwiches, ideal for a lively street gathering, a sumptuous buffet, or an outdoor picnic.
Ingredients
For the chicken marinade
- 1.8 kg free-range whole chicken
- 1/2 lemon juice
- 1 lemon to be inserted in the chicken cavity
- 2 tablespoons curry paste
- 1 tablespoon olive oil
- 5 centimeters of ginger peeled and finely grated
- 2 cloves of garlic peeled and finely grated
- 1 fresh red chillies trimmed and sliced
- 1 bunch of fresh coriander stalks trimmed and sliced (leave some leaves for later use)(30g)
- 4 red onions
- salt to taste
- pepper to taste
For roasting the chicken
- Plus the ingredients already used during marination
- 435 g / 1 tin of pineapple slices in juice
For the chicken coronation
- 4 tablespoons heaped Greek yoghurt
- 2 tablespoons flaked almonds
- 1 pomegranate halved and deseeded
- 4 little gem lettuce separated into cup-like forms
- 1 cucumber scratch the exterior with a fork, and then sliced into rounds.
- 2 poppadoms
Instructions
For the chicken marinade:
- Prepare the marinade by mixing the juice of half a lemon, along with the curry paste and a tablespoon of olive oil in a small container.
- Place the grated ginger, and garlic together with the fresh red chillies and coriander stalks on a large roasting tray.
- Season with a pinch of salt and freshly ground black pepper.
- Place the chicken in the tray, coating it thoroughly with the marinade. Give it a generous rub for an explosion of flavor (not forgetting cavities).
- Take a lemon and puncture it all over before microwaving it on high (800W) for 45 seconds.
- Insert the treated lemon into the chicken's cavity for added infusion.
- Peel the onions and slice them into wedges, separating them into individual petals. Add these to the roasting tray.
- Position the chicken back on top of the onions, with the breast side facing down.
- Cover the ensemble and allow it to marinate in the refrigerator for up to 12 hours. Alternatively, if time is of the essence, proceed directly to the next step to commence cooking.
For roasting the chicken:
- Preheat your oven to 180°C/350°F/gas 4.
- Roast the chicken in the oven for approximately 1 hour and 30 minutes, or until it achieves a delightful golden hue and is fully cooked.
- Turn the chicken over after 45 minutes using tongs, and add the pineapple to the roasting tray (leaving the juice for later).
- Check if the chicken is ready after 1 hour 30 roasting
- Transfer it to a cutting board, allowing it to rest for a generous 30 minutes.
For the chicken coronation
- Remove the softened lemon from the chicken's cavity, then squeeze half of its juice into the roasted onions and pineapple in the roasting dish. Ensure to discard any seeds.
- Stir in the yogurt along with a splash of the reserved pineapple juice.
- Shred the chicken, save the skin for later use, and dispose of any bones or undesirable parts.
- Combine the shredded chicken with the onion and pineapple mixture, incorporating any flavorful bits from the tray's bottom.
- Cook the chicken skin for about 3 minutes in a non-stick frying pan set on medium heat until its fat renders out and it crisps up. Once crisp, roughly chop the skin.
- Use the same pan to toast the flaked almonds until they acquire a rich aroma and slight browning.
- Toss the cucumber slices with a touch of salt and the juice from half a lemon.
- Arrange the coronation chicken on a spacious platter.
- Crush and generously sprinkle poppadoms over the top, and adorn the creation with pomegranate seeds, reserved coriander leaves, crispy chicken skin, and toasted almonds.
- Enjoy!