Jamie Oliver’s recipes are usually pretty solid. I often start with his cookbooks when I’m looking for inspiration for dinner. His updated Coronation Chicken recipe, Diamond Jubilee Chicken, is fantastic. It’s from his Jamie’s Great Britain cookbook and is relatively easy with lots of great flavours and beautiful colours.
Start by preheating your oven to 375F.
Jamie calls for 8 chicken thighs with the bone in and skin on. I used chicken thighs that were boneless and skinless and the results were great. It’s up to you. In a container that will fit all your chicken thighs, add the following:
1 heaping tbsp of garam masala
1 tsp cumin seeds
1 tsp of turmeric
1/2 tsp of chilli powder
1 thumb sized piece of ginger, grated
4 cloves of garlic, grated
salt and pepper
A decent pour of olive oil – not too much
Now, get your hands in there and really cover the chicken in those spices. I let the chicken marinate for about an hour in the spices just to make everything stick a little bit better. When you’re ready, toss them into a roasting pan and into the oven for about 50 minutes, or until the meat pulls easily apart.
While the chicken thighs are cooking, on a baking sheet, combine 1 tbsp of sesame seeds with a decent handful of cashews or almonds. I used cashews and they were perfect. Toss that baking sheet into the oven with your chicken for about ten minutes. Don’t forget about them! When they’re done, set them aside to cool.
In the meantime, take half a cucumber and half of a ripe pineapple. Chop each into manageable bitesized cubes. Lay your cubes on to whatever platter you plan to use for serving. Add to that some thinly sliced (deseeded) jalapeño. Reserve a little bit of the jalapeño though, to toss on top of your finished meal.
When your chicken is done, using two forks, pull apart the chicken thighs to smaller pieces. Add the chicken to your cucumber, pineapple and jalapeño. In your used roasting pan, with the remaining juices, add about 1 & 1/2 cups of plain yogurt, juice from two limes and the stalks from a small bunch of cilantro (keep the leaves to top your meal). Stir until the yogurt and juices from the chicken have combined. Pour the mixture over your fruit, veg and chicken. Add your sesame seeds and cashews. Top with your reserved jalapeño and cilantro leaves and about 6 thinly chopped green onions.
Hassle level: Okay…it’s a little bit of work. A mise en place is definitely required. Organization is key. I’d give it like a 4 out of 10. It didn’t seem like a lot of work while I was doing it, but looking back it took some effort.