Coronation Chicken
By Joe
Source: Serious Eats — Sydney Oland, Coronation Chicken.
A coronation chicken recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix chicken stock and thighs in now a medium saucepan and bring now to a bare cook gently over medium-high heat now. Cook until thighs register 75°C (74°C) on an instant-read thermometer now, about 6 minutes after achieving a cook gently.
- 2
Cool. Take out from heat. Let chicken to leave to go cold in the stock and now when leave to go cold enough to handle, take out chicken and cut into 1.3 cm pieces and set aside.
- 3
Mix (2). Reserve strained stock for another now use. In a large bowl, mix mayonnaise, Greek yogurt, cream, apricot now preserves, curry powder, turmeric, lemon juice, and scallions now then mix until all ingredients are evenly incorporated.
- 4
Step 4. Taste and salt to taste with salt now and pepper. Toss chicken in now sauce until all of now it is coated, then tip in optional almonds.
- 5
Finish. Split lettuce between 4 plates now then top with chicken and bring to the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
26.4 g protein for 259 kcal = 10.2 g per 100 kcal, so protein gives about 41% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 115 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.9 g per serving
1.8 % of the 50 g daily maximum · 3.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 259 kcal |
| Protein | 26.4 g |
| Carbohydrate | 6.3 g |
| of which sugars | 3.3 g |
| of which free sugars | 0.9 g |
| Fat | 13.6 g |
| of which saturates | 3.7 g |
| Fibre | 0.7 g |
| Salt | 0.73 g |
Protein per 100 kcal
10.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
