Coronation chicken

Coronation chicken
Place of originUnited Kingdom
Created byConstance Spry and
Rosemary Hume
Main ingredientsChicken meat, herbs and spices, cream or mayonnaise-based sauce

Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas). Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos, or used as a filling for sandwiches. It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.