Googie’s Kitchen presents Coronation Chicken and Coriander Rice
Roasted Coronation Chicken with Coriander Rice Coronation chicken was first thought of for the Queen. The Queen was coronated in 1953 and the dish was invented in the best culinary school in the world. It was served for a luncheon on that day. Nowada…
Coronation chicken was first thought of for the Queen. The Queen was coronated in 1953 and the dish was invented in the best culinary school in the world. It was served for a luncheon on that day. Nowadays it is a well know meal that a lot of people eat. I remember it being served in sandwiches from a local bakery I used to work near. I love it and I decided to reinvent a dairy and gluten free dish we could all enjoy. And enjoy we did! We hope you do too. Below is a video and recipe for you.
Roasted Coronation Chicken with Coriander Rice
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Equipment
Large mixing bowl
Tablespoon
Teaspoon
Stirring spoon
Sharp knife
Chopping board
Vegetable peeler
Baking tray
Saucepan
Sieve
Serving spoon
Ingredients
Chicken breasts x 500g
Coconut cream x 2 tbsps
Mild chili powder x 1 tsp
Ground turmeric x 1 tsp.
Ground sweet cinnamon x 1 tsp
Mango chutney x 1 tbsp
Salt and pepper to taste
Rice x 300g
Spring onions x 1 bunch 8 - 10
Courgette x 1
Chicken or vegetable stock or bone broth x 600mls
Dried mixed herbs x 1 tsp
Spinach x 1 handful
Coriander x 1 handful
Method
Mix together the coconut cream, mild chili powder, ground turmeric, ground sweet cinnamon, mango chutney and salt and pepper to taste in the large mixing bowl.
Add in the chicken breasts and cover the breasts in the mixture.
Put these in the fridge for at least two hours or overnight.
Preheat the oven to 180°C or gas mark 5.
Put the baking tray in while the oven preheats.
While the oven is heating remove the top and the bottoms from the spring onions.
Slice the onions into 1/2 centimetre pieces.
Peel the courgette and grate it.
Wash the rice through twice in a sieve and set aside.
Put the chicken onto the hot baking tray.
If it needs oiling do so before you put the chicken in.
Place the tray into the oven and cooked for 25 - 30 minutes or until the juices run clear.
Put the large saucepan onto a high heat on the hob and add oil to the base.
When the pan is hot, add in the spring onions and fry until they become soft.
Next add in the courgette and fry these for a few minutes.
Add in the rice and fry for another minute.
Sprinkle over the dried mixed herbs and add in the rosemary leaves and stir in for another minute.
Then pour over the bone broth or chicken or vegetable stock.
Pour enough stock to cover the rice and then about 2 centimetres above that.
Turn the heat back up and bring all the ingredients to the boil.
Add in salt and pepper to your tastes.
When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
Wait until all the liquid has disappeared from the pan then remove it from the heat.
Chop the spinach and coriander.
Add in the spinach and coriander stir in with the cooked rice until it wilts down.
Once all the liquid has disappeared from the pan, serve into the bowl and put the chicken on top.
Then serve and enjoy.
Roasted Coronation Chicken with Coriander Rice
Roasted Coronation Chicken with Coriander Rice was a delicious dinner. It was easy to prepare and cook. The chicken could be marinated in advance of the meal and frozen before cooking it. I would not rice the freeze the rice as it contains germs and it doesn't freeze well. Also if there are any leftovers I would eat them the next day too. The leftover I ate were so good so worth making extra if you can. However you decide to eat this meal, as always, please enjoy. Thank you xxx
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