Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Christina Martin's Coronation Chicken Recipe

Coronation Chicken Photo : Jackie Cameron

Coronation Chicken
Photo : Jackie Cameron

Christina Martin's Coronation Chicken

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.

Ingredients :

  • 6 chicken breasts
  • 100g soaked apricots
  • 3 egg mayonnaise or 380 ml about
  • 2 cups finely chopped celery
  • 1 cup whipped cream
  • 25ml curry powder
  • 125ml apricot jam
  • 25g Flaked almonds toasted

Method :

  1. Flatten the chicken breasts between plastic layers and stuff the chicken breasts with the apricots, roll and wrap tightly in plastic.
  2. Poach the chicken in boiling water for 8 minutes.
  3. Mix mayonnaise, celery, whipped cream, curry powder and jam to make a sauce.
  4. Slice chicken and pour sauce over.
  5. Sprinkle with toasted almonds.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za