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.

6
Servings
219
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinated chicken

  • 1 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
  • 1 kitchen spoon crème fraîche
  • 1/4 Cup diced apricots
  • 1/4 Cup golden raisins
  • 2 apples, diced
  • Tabasco sauce, to taste (optional)
  • 1 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
5g
7%
Sugar
24g
27%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
37g
28%
Protein
5g
11%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
86mg
9%
Choline, total
14mg
3%
Fiber, total dietary
8g
32%
Fluoride, F
67µg
2%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
81mg
12%
Selenium, Se
5µg
9%
Sodium, Na
72mg
5%
Thiamin
1mg
91%
Water
125g
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.