This easy Coronation Chicken recipe by Jamie Oliver is a flavorful and vibrant dish perfect for any occasion. With tender chicken, creamy yoghurt, and a blend of spices, it’s a quick and simple meal. You can easily customize it with common ingredients like fresh herbs or fruit for extra flair!
Ingredients Needed
- 5cm piece of ginger (2 inches)
- 2 cloves of garlic
- 1-2 fresh red chillies
- 1 bunch of fresh coriander (30g / 1 oz)
- 2 lemons
- 2 tablespoons curry paste
- Olive oil
- 1 x 1.8kg free-range whole chicken (4 lbs)
- 4 red onions
- 1 x 435g tin of pineapple slices in juice (15 oz)
- 4 heaped tablespoons Greek yoghurt (approx. 240g / 1 cup)
- 2 tablespoons flaked almonds
- 1 pomegranate
- 4 little gem lettuce
- 1 cucumber
- 2 poppadoms
How To Make Coronation Chicken
- Prepare the marinade: Peel and finely grate the ginger and garlic, then trim and finely slice the chillies and coriander stalks (reserve the leaves for later). Place all 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. Rub the marinade all over the chicken, ensuring the inside cavity is coated. Pierce 1 lemon all over and microwave on high (800W) for 45 seconds. Place it inside the chicken cavity.
- Marinate: Peel the onions, slice them into wedges, and separate them into petals. Add to the roasting tray. Place the chicken on top, breast-side down, then cover and marinate in the fridge for up to 12 hours. (Alternatively, proceed with cooking right away.)
- Roast the chicken: Preheat the oven to 180°C/350°F/gas 4. Drain the pineapple slices, keeping the juice for later. Roast the chicken for 1 hour 30 minutes or until golden and cooked through. Turn the chicken over halfway through and add the pineapple to the tray. Once cooked, remove the chicken and allow it to rest for 30 minutes.
- Prepare the sauce: Remove the jammy lemon from the chicken cavity. Squeeze half the juice into the roasting tray with the onions and pineapple, discarding any seeds. Stir in the yoghurt and a splash of the reserved pineapple juice. Shred the chicken, discarding the bones and skin (save the skin for later), then toss the chicken with the sauce, scraping up any sticky bits from the tray.
- Crisp the chicken skin: Heat a non-stick frying pan over medium heat and add the chicken skin. Cook for 3 minutes, or until the fat renders and the skin crisps up. Roughly chop the crispy skin.
- Prepare the garnish: Toast the flaked almonds in the same hot pan. Halve the pomegranate and bash the back of one half to release the seeds. Click apart the lettuce leaves into cups. Use a fork to scratch the outside of the cucumber, then slice it into rounds. Toss the cucumber with a pinch of salt and the juice of ½ a lemon.
- Serve: When ready to serve, arrange the coronation chicken on a large platter. Sprinkle over the crushed poppadoms, pomegranate seeds, reserved coriander leaves, crispy chicken skin, and toasted almonds. Serve with the pickled cucumber and lettuce cups on the side.
Recipe Tips
- Marinate the chicken overnight: For the best flavor, let the chicken sit in the marinade for at least 12 hours before cooking. This helps the spices and garlic infuse the meat thoroughly.
- Crisp the chicken skin: After cooking, don’t skip crisping the chicken skin in the frying pan. It adds a delicious crunchy texture and extra flavor.
- Don’t overcook the chicken: Roast the chicken until it’s golden and cooked through, but avoid overcooking to keep the meat juicy and tender.
- Serve with fresh garnishes: Adding pomegranate seeds, toasted almonds, and coriander at the end elevates the dish. These fresh touches bring extra crunch and freshness.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover Coronation Chicken cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 2-3 days.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken and sauce in an oven-safe dish, covering it with foil to retain moisture. Heat for 20-25 minutes or until fully warmed through.
Nutrition Facts
Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 237
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 61mg
- Sodium: 331mg
- Total Carbohydrate: 24g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Chorizo Pasta
- Jamie Oliver Tagine Chicken
- Jamie Oliver Chicken And Leek Pie With Puff Pastry
- Jamie Oliver Chicken Tikka Masala
Jamie Oliver Coronation Chicken Recipe
Description
This easy Coronation Chicken recipe by Jamie Oliver is a flavorful and vibrant dish perfect for any occasion. With tender chicken, creamy yoghurt, and a blend of spices, it’s a quick and simple meal. You can easily customize it with common ingredients like fresh herbs or fruit for extra flair!
Ingredients
Instructions
- Prepare the marinade: Peel and finely grate the ginger and garlic, then trim and finely slice the chillies and coriander stalks (reserve the leaves for later). Place all 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. Rub the marinade all over the chicken, ensuring the inside cavity is coated. Pierce 1 lemon all over and microwave on high (800W) for 45 seconds. Place it inside the chicken cavity.
- Marinate: Peel the onions, slice them into wedges, and separate them into petals. Add to the roasting tray. Place the chicken on top, breast-side down, then cover and marinate in the fridge for up to 12 hours. (Alternatively, proceed with cooking right away.)
- Roast the chicken: Preheat the oven to 180°C/350°F/gas 4. Drain the pineapple slices, keeping the juice for later. Roast the chicken for 1 hour 30 minutes or until golden and cooked through. Turn the chicken over halfway through and add the pineapple to the tray. Once cooked, remove the chicken and allow it to rest for 30 minutes.
- Prepare the sauce: Remove the jammy lemon from the chicken cavity. Squeeze half the juice into the roasting tray with the onions and pineapple, discarding any seeds. Stir in the yoghurt and a splash of the reserved pineapple juice. Shred the chicken, discarding the bones and skin (save the skin for later), then toss the chicken with the sauce, scraping up any sticky bits from the tray.
- Crisp the chicken skin: Heat a non-stick frying pan over medium heat and add the chicken skin. Cook for 3 minutes, or until the fat renders and the skin crisps up. Roughly chop the crispy skin.
- Prepare the garnish: Toast the flaked almonds in the same hot pan. Halve the pomegranate and bash the back of one half to release the seeds. Click apart the lettuce leaves into cups. Use a fork to scratch the outside of the cucumber, then slice it into rounds. Toss the cucumber with a pinch of salt and the juice of ½ a lemon.
- Serve: When ready to serve, arrange the coronation chicken on a large platter. Sprinkle over the crushed poppadoms, pomegranate seeds, reserved coriander leaves, crispy chicken skin, and toasted almonds. Serve with the pickled cucumber and lettuce cups on the side.
Notes
- Marinate the chicken overnight: For the best flavor, let the chicken sit in the marinade for at least 12 hours before cooking. This helps the spices and garlic infuse the meat thoroughly
- Crisp the chicken skin: After cooking, don’t skip crisping the chicken skin in the frying pan. It adds a delicious crunchy texture and extra flavor.
- Don’t overcook the chicken: Roast the chicken until it’s golden and cooked through, but avoid overcooking to keep the meat juicy and tender.
- Serve with fresh garnishes: Adding pomegranate seeds, toasted almonds, and coriander at the end elevates the dish. These fresh touches bring extra crunch and freshness.
Jamie Oliver Coronation Chicken Recipe