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Square of puff pastry filled with coronation chicken wit the twist of California Prunes. The pastry is situated on a white plate parsley and baby tomatoes. Coronation paper chain in the background.
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Coronation Chicken with Prunes and Prune reserves
Prep Time
10 mins
Cook Time
25 mins
 

A new twist on an old classic recipe of Coronation Chicken which was originally created for the coronation of Queen Elizabeth II in 1953

Servings: 4 people
Author: Heidi Roberts
Ingredients
  • 2 large chicken breast fillets
  • 8-10 prunes
  • 8-10 apricots
  • 2 tsp turmeric
  • 1 pot sour cream
  • 380 gram cream cheese
  • 2 Tbsp curry powder
  • 1 red chilli - chopped
  • 2-3 Tbsp California Prune Preserves
  • 1 pinch both sea salt and freshly ground black pepper to taste
  • chopped walnuts to scatter over the top - optional
Instructions

  1. Place the two chicken breasts in a pan of fresh water with a celery stalk and carrot cut up and bring to the boil.

  2. Boil the chicken for approximately 25 minutes until cooked (depending on the thickness of the chicken breasts this could be a bit less or longer.

  3. Put the chicken aside to cool completely.

  4. Chop or shred the cooked chicken.

  5. In a large bowl mix the rest of the ingredients.

  6. Taste and adjust to your particular likes.

  7. Add the chicken and mix thoroughly.

  8. Serve on top of puff pastry squares or vol-au-vents, over jacket potatoes or as a sandwich cut into fingers for afternoon tea.

  9. Enjoy!