Coronation Chicken

Coronation Chicken

A salad fit for a king! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots & toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory, & has a hint of spice — & perfect to serve over lettuce or between bread for a satisfying sandwich.

Total: 55 min (includes cooling time) Active: 25 min Yield: 8 cups

Ingredients:

• 3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)

• Kosher salt

• 1 tablespoon black peppercorns

• 2 bay leaves

• 1 tablespoon extra-virgin olive oil

• 1/2 medium white onion, diced

• 1 tablespoon tomato paste

• 1 tablespoon curry powder

• 1/4 cup red wine

• 2 tablespoons Savory Spiced Mango Conserve

• Juice 1/2 a lemon (about 1 tablespoon)

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup chopped dried apricots (about the size of a raisin)

• 1/4 cup toasted sliced almonds

• 1/4 cup cilantro leaves, chopped

Directions:

1. Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place it in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, for 8 to 10 minutes. Remove the chicken from the poaching liquid and place it on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.

2. Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).

3. For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, Savory Spiced Mango Conserve, lemon juice, and remaining bay leaf, and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove the bay leaf.

4. Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.

5. To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Cook’s Note: Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavors. Use it to cook rice or quinoa or to make a delicately flavored soup.