Jubilee chicken
Jubilee Chicken is a dish that was created in 2002 to celebrate the Golden Jubilee of Queen Elizabeth II. The dish was designed by Anton Mosimann, a Swiss chef who has been a favorite of the British royal family for many years.
History[edit | edit source]
Jubilee Chicken was created as a modern take on Coronation Chicken, a dish that was made for the coronation of Queen Elizabeth II in 1953. The recipe for Jubilee Chicken was released to the public by Buckingham Palace, allowing people across the UK and beyond to join in the celebrations by preparing the dish at home.
Ingredients and Preparation[edit | edit source]
Jubilee Chicken is a cold dish that combines chicken with a variety of other ingredients. The chicken is first marinated in a mixture of honey, ginger, and lime, and then roasted. Once cooled, it is mixed with a sauce made from mayonnaise, cream, and mango chutney, and then combined with chopped mango, chopped coriander, and toasted almonds.
Cultural Significance[edit | edit source]
The creation of Jubilee Chicken continues a tradition of creating special dishes to mark significant royal events. This tradition began with Queen Victoria, for whom Victoria Sponge was named. The release of the recipe allowed the public to feel a part of the jubilee celebrations, and the dish continues to be associated with the Queen and her reign.
See Also[edit | edit source]
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