Chicken meat, herbs and spices, cream or mayonnaise-based sauce
Media: Coronation chicken
Coronation chicken or Poulet Reine Elizabeth[1] 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).[2] Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos,[3] or used as a filling for sandwiches.[4] 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.
^"Platinum pudding for Queen's jubilee to follow 1953's coronation chicken". the Guardian. 10 January 2022. Retrieved 10 January 2022.
^"The real... Coronation Chicken". www.telegraph.co.uk. Retrieved 20 August 2023.
^"Coronation Chicken History & Origin | Le Cordon Bleu London". www.cordonbleu.edu. Retrieved 20 August 2023.
^The Sunday Times (1 July 2007). "Coronation Chicken". Times Online. London. Retrieved 1 October 2007.
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