Jamie Oliver Coronation Chicken is made with ginger, garlic, chillies, coriander, lemons, curry paste, olive oil, chicken, red onions, pineapple slices, Greek yoghurt, almonds, pomegranate, lettuce, cucumber, and poppadoms. This tasty traditional UK Coronation Chicken recipe is a great main dish. It takes about 2 hours to make and serves up to 6 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Coronation Chicken Recipe:
- Great Taste: The mix of ginger, garlic, chillies, and curry paste gives the chicken a delicious and exciting flavor.
- Flexible: You can make this recipe with chicken or a vegetarian option using cauliflower. It’s great for everyone.
- Easy to Make: The steps are simple, so even beginners can make this dish easily.
- Plan Ahead: You can roast the chicken the day before. This is perfect for parties or when you don’t have much time.
🍗 Jamie Oliver Coronation Chicken Ingredients
- 5 cm piece of ginger, peeled and finely grated
- 2 cloves of garlic, minced
- 1-2 fresh red chillies, finely sliced
- 1 bunch of fresh coriander (30g), leaves and stalks separated
- 2 lemons, juiced
- 2 tablespoons curry paste
- 1 tablespoon olive oil
- 1 x 1.8kg free-range whole chicken
- 4 red onions, peeled and cut into wedges
- 1 x 435g tin of pineapple slices in juice, drained (juice reserved)
- 4 heaped tablespoons Greek yoghurt
- 2 tablespoons flaked almonds, toasted
- 1 pomegranate, seeds removed
- 4 little gem lettuces, leaves separated
- 1 cucumber, finely sliced
- 2 poppadoms, crushed
🍲 How To Make Jamie Oliver Coronation Chicken
- Prepare the Marinade: First, peel and finely grate the ginger and garlic. Trim and finely slice the chilies and coriander stalks, keeping the leaves aside for later. Place the ginger, garlic, chilies, and coriander stalks in a large roasting tray with a pinch of sea salt and black pepper. Squeeze in the juice of ½ a lemon, mix in the curry paste, and 1 tablespoon of olive oil.
- Marinate the Chicken: Then, sit the chicken in the tray and rub it all over with the marinade, making sure to get inside the cavity for maximum flavor. Pierce 1 lemon all over, microwave it on high (800W) for 45 seconds, and place it inside the cavity of the chicken. Peel and cut the onions into wedges, then add them to the tray. Place the chicken breast side down, cover, and leave to marinate in the fridge for up to 12 hours, or proceed to the next step to cook straight away.
- Roast the Chicken: Next, preheat the oven to 180°C/350°F/gas 4. Drain the tinned pineapple, keeping the juice for later. Roast the chicken for 1 hour and 30 minutes, turning it over halfway through and adding the pineapple slices to the tray. Remove the chicken from the oven and let it rest on a board for 30 minutes.
- Make the cornation Sauce:Â After the chicken has rested, remove the lemon from the cavity, squeeze half the juice into the tray with the roasted onions and pineapple, and discard any pips. Stir in the Greek yogurt and a splash of the reserved pineapple juice. Shred the chicken, discarding any bones and skin (keep the skin for later), and mix it with the sauce.
- Crisp the Chicken Skin: Then, place the chicken skin in a non-stick frying pan on medium heat and cook for 3 minutes, or until the fat has rendered out and the skin is crisp. Roughly chop the crispy skin. In the same pan, toast the flaked almonds.
- Prepare the Garnishes: Next, halve the pomegranate and, holding one-half cut-side down in your fingers, bash the back with a spoon to release the seeds. Separate the lettuce leaves. Scratch the cucumber with a fork to create grooves, then slice it finely and toss with a pinch of salt and the juice of ½ a lemon.
- Serve:Â Finally, arrange the coronation chicken on a large platter. Crush and sprinkle the poppadoms over the top. Scatter the pomegranate seeds, reserved coriander leaves, crispy chicken skin, and toasted almonds over the chicken. Place the pickled cucumber on top and serve with the lettuce cups on the side. Serve the dish cold.
đź’ Recipe Tips
- Make Your Own Mayonnaise: You can use homemade mayonnaise instead of yoghurt. Whisk 1 large egg yolk for 2 minutes until thick. Slowly add 250ml of vegetable oil while whisking. Add some lemon juice to loosen it if needed. When the chicken is done, mix in 2-3 tablespoons of the spiced juices from the tray. Add salt, pepper, and more lemon juice to taste. Keep any leftovers in the fridge for up to 3 days.
- Prepare in Advance: Roast the chicken the day before if you’re making this for a party. Let it cool, cover, and refrigerate overnight. When ready to serve, crisp up the skin and sprinkle the poppadoms for the best crunch.
- Vegetarian Option: Use a large cauliflower (1.2kg) instead of chicken. Cut it into wedges, rub with the marinade, and roast with onions and pineapple for 35 minutes until golden. Use dairy-free yoghurt for a vegan option.
- Marinating Time: Marinate the chicken for up to 12 hours in the fridge for the best flavor. This makes the spices soak into the meat and taste better.
- Crispy Chicken Skin: Cook the chicken skin in a non-stick pan over medium heat for 3 minutes until it’s crispy. This gives a nice crunchy texture to the dish.
🍚 What To Serve With Coronation Chicken?
Coronation Chicken pairs well with rice, naan bread, roasted vegetables, or a simple salad. It also can be served alongside couscous, potato salad, quinoa, or flatbreads for a full and delicious meal.
🎚 How To Store Leftovers Coronation Chicken?
- Refrigerate: Place the coronation chicken in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Transfer the coronation chicken to a freezer-safe container and freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Coronation Chicken?
- In The Oven: Preheat the oven to 180°C/350°F. Place the coronation chicken in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until hot.
- In The Microwave: Place the coronation chicken in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Heat a pan over medium heat, add the coronation chicken, and cook for 5-7 minutes, stirring occasionally, until heated through.
FAQ’S:
Can You Make Coronation Chicken The Day Before?
Yes, you can make Coronation Chicken the day before. Roast the chicken, let it cool completely, cover, and refrigerate it overnight. When you’re ready to serve, crisp up the skin and add the poppadoms for maximum crunch.
Is This Coronation Chicken Good For Sandwiches?
Yes, this Coronation Chicken is excellent for sandwiches. The flavorful chicken mixed with the yoghurt sauce makes a delicious and filling sandwich filling.
Is This Coronation Chicken Gluten-free?
Yes, it is gluten-free. Just make sure all ingredients, like the curry paste, are gluten-free.
Is Coronation Chicken Served Hot Or Cold?
Coronation Chicken is traditionally served cold, but it can be served hot too.
How Long Does It Take To Marinate The Chicken?
Marinate the chicken for up to 12 hours.
What Is The Best Way To Serve Coronation Chicken?
Serve Coronation Chicken on a platter with lettuce cups, crushed poppadoms, and sprinkled with pomegranate seeds and almonds. It can also be served in sandwiches or with rice.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Madras Recipe
Jamie Oliver Coronation Chicken Nutrition Fact
- Calories: 540
- Fat: 34.9g
- Saturates: 10.4g
- Sugars: 13.4g
- Salt: 1.7g
- Protein: 38.8g
- Carbs: 19.5g
- Fiber: 4.5g
Jamie Oliver Coronation Chicken
Description
Jamie Oliver Coronation Chicken is made with ginger, garlic, chillies, coriander, lemons, curry paste, olive oil, chicken, red onions, pineapple slices, Greek yoghurt, almonds, pomegranate, lettuce, cucumber, and poppadoms. This tasty traditional UK Coronation Chicken recipe is a great main dish. It takes about 2 hours to make and serves up to 6 people.
Ingredients
Instructions
- Prepare the Marinade: First, peel and finely grate the ginger and garlic. Trim and finely slice the chilies and coriander stalks, keeping the leaves aside for later. Place the ginger, garlic, chilies, and coriander stalks in a large roasting tray with a pinch of sea salt and black pepper. Squeeze in the juice of ½ a lemon, mix in the curry paste, and 1 tablespoon of olive oil.
- Marinate the Chicken: Then, sit the chicken in the tray and rub it all over with the marinade, making sure to get inside the cavity for maximum flavor. Pierce 1 lemon all over, microwave it on high (800W) for 45 seconds, and place it inside the cavity of the chicken. Peel and cut the onions into wedges, then add them to the tray. Place the chicken breast side down, cover, and leave to marinate in the fridge for up to 12 hours, or proceed to the next step to cook straight away.
- Roast the Chicken: Next, preheat the oven to 180°C/350°F/gas 4. Drain the tinned pineapple, keeping the juice for later. Roast the chicken for 1 hour and 30 minutes, turning it over halfway through and adding the pineapple slices to the tray. Remove the chicken from the oven and let it rest on a board for 30 minutes.
- Make the cornation Sauce:Â After the chicken has rested, remove the lemon from the cavity, squeeze half the juice into the tray with the roasted onions and pineapple, and discard any pips. Stir in the Greek yogurt and a splash of the reserved pineapple juice. Shred the chicken, discarding any bones and skin (keep the skin for later), and mix it with the sauce.
- Crisp the Chicken Skin: Then, place the chicken skin in a non-stick frying pan on medium heat and cook for 3 minutes, or until the fat has rendered out and the skin is crisp. Roughly chop the crispy skin. In the same pan, toast the flaked almonds.
- Prepare the Garnishes: Next, halve the pomegranate and, holding one-half cut-side down in your fingers, bash the back with a spoon to release the seeds. Separate the lettuce leaves. Scratch the cucumber with a fork to create grooves, then slice it finely and toss with a pinch of salt and the juice of ½ a lemon.
- Serve:Â Finally, arrange the coronation chicken on a large platter. Crush and sprinkle the poppadoms over the top. Scatter the pomegranate seeds, reserved coriander leaves, crispy chicken skin, and toasted almonds over the chicken. Place the pickled cucumber on top and serve with the lettuce cups on the side. Serve the dish cold.
Notes
- Make Your Own Mayonnaise: You can use homemade mayonnaise instead of yoghurt. Whisk 1 large egg yolk for 2 minutes until thick. Slowly add 250ml of vegetable oil while whisking. Add some lemon juice to loosen it if needed. When the chicken is done, mix in 2-3 tablespoons of the spiced juices from the tray. Add salt, pepper, and more lemon juice to taste. Keep any leftovers in the fridge for up to 3 days.
- Prepare in Advance: Roast the chicken the day before if you’re making this for a party. Let it cool, cover, and refrigerate overnight. When ready to serve, crisp up the skin and sprinkle the poppadoms for the best crunch.
- Vegetarian Option: Use a large cauliflower (1.2kg) instead of chicken. Cut it into wedges, rub with the marinade, and roast with onions and pineapple for 35 minutes until golden. Use dairy-free yoghurt for a vegan option.
- Marinating Time: Marinate the chicken for up to 12 hours in the fridge for the best flavor. This makes the spices soak into the meat and taste better.
- Crispy Chicken Skin: Cook the chicken skin in a non-stick pan over medium heat for 3 minutes until it’s crispy. This gives a nice crunchy texture to the dish.
Jamie Oliver Coronation Chicken