Coronation Chicken Sandwich
Cheffie Series
Hi, friends; welcome back! I’m excited to share a reimagined take on the classic coronation chicken sandwich recipe! Now you’re probably thinking it looks nothing like a sandwich, or at least it’s super teeny tiny, and you’re right; I did this for a dinner party tasting menu and was one of the first courses.
This series is about allowing me to show you how and why I come up with certain concepts. Now I don’t expect most of you to take this dish on. I don’t think it has a place for your weeknight dinner; HOWEVER, if you’re thinking of putting on some canapes for a special event, you might want to try it! I would LOVE to hear your thoughts about it.
This dish has been a popular staple in British cuisine for decades, but we wanted to put a modern spin on it and give it a fresh new look. The traditional Coronation Chicken Sandwich recipe calls for cooked chicken mixed with a creamy sauce made from mayonnaise, curry powder, and raisins. However, I have decided to switch things up by using a crispy chicken skin as the ‘bread’. The sauce is thickened yoghurt with a masala spice paste and mango chutney. It’s all sandwiched together and finished with caviar and fresh flowers.
So, if you're looking for a new and exciting take on the classic Coronation Chicken Sandwich recipe, then look no further! Give it a try, and let me know what you think in the comments below!
Philli xoxo
Serves: 4
Difficulty: Challenging, but do-able
Cook Time: 1 hrs
Ingredients
Chicken Skin from 4 Thighs
Masala Labneh
300ml hung yoghurt, drained (this takes about 2 days)
1 tbsp ghee or butter
3 shallots, sliced
Pinch salt
1/4 inch Ginger
3 garlic cloves
1/4 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
pinch chilli powder
Mango Chutney
200g mango puree
1 tsp pectin
1 tbsp lemon juice
3 tbsp sugar
Garnish
Osetra caviar
Method
Preheat an oven to 180c Fan / 200c. Take the chicken skin and with the blade of a knife scrap the back side of the skin to remove the white fat. Sprinkled the skin with salt and place it in between 2 pieces of parchment and put in between 2 trays to weigh down the skin. Roast of 20-30 mins until golden and crispy. Remove and allow to drain on kitchen paper/ a j cloth, this will harden the skin further.
Make the spiced labneh, to a sauce pan heat the ghee add shallots and cook down with salt until golden, add the garlic and ginger and cook for 5 mins. Add all the spices and cook for a further 2 mins. Blend everything into a smooth paste and then add in the yoghurt and gently blend making sure not to split the yoghurt. Add to a piping bang.
Make the mango chutney by adding mango puree to a pan, mix pectin and sugar and once boiled add the pectin sugar and allow to boil again. Finish with sugar and then taste. Allow to cool and place in a piping bag.
Cut the cooled chicken skin into small squares, pipe the labneh around the outside and leaving a space in the middle. Add the mango chutney in the middle. Place a dot of labneh on the place and place the sandwich on the dot and then top with caviar.
I hope you enjoyed this recipe if you’re getting to this stage of reading CONGRATS!!! you made it! Give yourself a pat on the back. I love this dish and I hope you do too. xxxx
