Coronation Chicken Sandwich

Coronation Chicken Sandwich
Staff Writer
Coronation Chicken Sandwich

Jones Wood Foundry

Coronation Chicken Sandwich

The dish was created for and served at the 1953 coronation of the baby Prince George's great-grandmother and current British monarch, Queen Elizabeth II. Since it's become a classic favorite in Britain and has made the leap across the pond. My version adds diced apples and golden raisins to the traditional apricot as the fruit component, replaces the original mayonnaise "lightened by cream" with yogurt and crème fraîche and switches out red wine in favor of white.     

But it remains true to the dish’s spirit as a curried chicken salad with fruit.  At Jones Wood Foundry, Coronation Chicken is on the menu as a sandwich, embraced by a toasted baguette lined with butter lettuce and topped with slivered almonds.

Ingredients

For the marinated chicken

  • kitchen spoon yogurt
  • 1  Tablespoon  plus 2 teaspoons Madras curry powder
  • 1  Pound  chicken thighs, boned and skinned

For the sandwich

  • 1  Teaspoon  vegetable oil
  • 1/2  Teaspoon  cumin seeds
  • 1/2  medium-sized onion, diced
  • 1 1/2  cloves garlic, minced
  • 1/2  Teaspoon  tomato paste
  • 3 1/2  Tablespoons  Madras curry powder
  • 1  Cup  white wine
  • 1/2  Pound  yogurt
  • kitchen spoon crème fraîche
  • 1/4  Cup  diced apricots
  • 1/4  Cup  golden raisins
  • apples, diced
  • Tabasco sauce, to taste (optional)
  • baguette, halved lengthwise and split
  • 4-6  leaves Bibb lettuce
  • 1/4  Cup  slivered almonds

Directions

For the marinated chicken

Mix the yogurt and curry powder in a bowl and add the chicken thighs, ensuring each piece is coated in yogurt. Cover in plastic wrap and refrigerate for at least 2 hours, but ideally overnight.   

For the sandwich

Preheat the oven to 300 degrees.

Preheat a gas grill or cast-iron grill pan on high heat. Sear the chicken quickly, just enough to create grill marks.

Meanwhile, in a small pan, heat the oil over medium heat. Add the cumin seeds and sauté until colored, then add the onion and garlic and sweat until translucent. Add the tomato paste, remaining curry powder, and white wine. Reduce by ½.

Transfer the reduced liquid to a baking sheet and add the seared chicken. Cover with foil and bake until the juices run clear when the chicken is pricked with tip of a knife, for 1-1 ½ hours.  

Once the chicken is cooked, separate from the sauce and let cool. Once cool, add the yogurt and crème fraîche. Then, add the apricots, raisins, and apples.

Adjust the seasoning. If you would like a little more heat, add a little Tabasco sauce, then mix in the braised chicken thigh. Transfer to a sealed plastic container and refrigerate overnight. The next day, serve on a split baguette with Bibb lettuce and topped with slivered almonds.

Nutritional Facts

Total Fat
8g
11%
Sugar
25g
28%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
37g
28%
Protein
7g
15%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
129mg
13%
Choline, total
24mg
6%
Fiber, total dietary
7g
28%
Fluoride, F
74µg
2%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
147mg
21%
Selenium, Se
8µg
15%
Sodium, Na
46mg
3%
Water
127g
5%
Zinc, Zn
1mg
13%

Chicken Sandwich Shopping Tip

Look to the deli for cold-cuts and cheeses sliced to order; they'll taste fresher than their vacuum-sealed counterparts.

Chicken Sandwich Cooking Tip

For a more pronounced flavor, try drizzling your bread lightly with some olive oil and grilling it.