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    Golden Jubilee Chicken

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    Golden Jubilee Chicken

    • Preparation time: 20 minutes, plus 2-3 hours marinating
    • Cooking time: 25 minutes, plus cooling
    • Total time: 3 hours 45 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • Dressing
    • 100ml crème fraîche
    • 6 tbsp mayonnaise
    • ½ lime, juiced and zest grated
    • 5cm piece fresh root ginger
    • 1 lime, quartered
    • 4 chicken breast fillets (about 500g in total)
    • Salt and freshly ground black pepper
    • Freshly grated nutmeg
    • 2 tbsp olive oil
    • 1 bunch flat leaf parsley
    • Marinade
    • 2 tbsp olive oil
    • 3cm fresh root ginger, peeled and grated
    • 1 clove garlic, crushed
    • 1 shallot, finely chopped
    • ½ lime, juiced and zest grated


    1. Mix all the marinade ingredients together in a shallow dish. Add the chicken and turn in the marinade to coat thoroughly. Cover and refrigerate for 2-3 hours.
    2. Preheat the oven to 190C, gas mark 5. To make the dressing, place the crème fraîche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger then twist in a piece of muslin, or press through a sieve, to extract the juice.
    3. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavours to develop.
    4. Scrape the marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg and place in a roasting tin. Drizzle over the olive oil. Roast in the oven, basting occasionally, for 25 minutes until the chicken is cooked through.
    5. Leave the chicken to cool completely then cut into bite-sized pieces. Combine the chicken and dressing, adjust the seasoning, and refrigerate until needed. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

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