Roasted Curry Coronation Chicken Deconstructed

Coronation chicken was created for the Queen's Coronation back in 1952, however it is served as a chicken curried salad with apricots and "coronation sauce" which is a mayo base.  I thought I'd take most of the ingredients in the Coronation Chicken Recipe but turn it into a roast curry chicken with an apricot mustard glaze and easy apricot "stove top" stuffing.  Very delicious!  For best results and lots of flavor, put curry rub on the chicken, wrap, put in fridge and keep for 24 hours.  Serve curry roast chicken with cooked green beans, parboiled roasted potatoes and this easy "coronation", Stove Top Stuffing).

Roasted Curry Coronation Chicken

400 degree oven

1 2 1/2 lb, chicken,   The last 15 minutes you will put glaze on the chicken - see recipe below. 

2 tbsp. curry powder, juice of 1/2 lemon, 1 tbsp. fresh shredded ginger, 1/2 tbsp. cumin, 2-4 tbsp. vegetable oil, pinch salt, pinch pepper.

Salt and pepper the inside of the cavity of the chicken and put in left over lemon. Cut the chicken legs down to the bone, 2-3 cuts as well for more even cooking. Mix up the spice, lemon and oil in a small bowl, and then rub the spice all over the chicken including legs. Cover and put into the refrigerator overnight (12-24 hours).

Heat oven to 400 degrees

When you put chicken into the roasting pan, surround with parboiled potatoes - they will absorb the juices and be nice and crispy when done.  Salt and pepper the potatoes as you put around chicken into the roasting pan. *To parboil potatoes, put in boiling water for about 15 minutes - you are only partially cooking, drain, salt and pepper them, put lemon juice on them if you like and throw some herbs on them, like thyme, parsley, or sage (and any left over marinade mix).

Pop into the oven, check occasionally to baste and cover if it is getting too brown or crispy. 

Cook for 1 hour and 20-30 minutes.

Remember, 15 minutes before chicken is ready, take out of the oven and brush with the glaze (recipe immediately below) and put back into the oven for remaining 15 minutes.

Glaze  4 tbsp. apricot jam, 4 tbsp. Dijon mustard, 1 tbsp. chopped green onion, pinch of chili flakes.

Easy Apricot Stove Top Stuffing - saute up in 2 tbsp. butter, 1/2 chopped onion, 2 ribs sliced celery, 1/2 apple diced.  Once soft, add 2 cups of water with 1 tsp. chicken bouillon and bring to a boil.  Add 1 tsp. garlic powder and 1 tsp. dried thyme, two boxes of chicken or turkey Stove Top Stuffing.  Turn off the element, toss the stuffing to mix adding the 1/4 cup dried apricot, chopped small and then put the lid on the pot to let stuffing absorb the liquid and let sit for 5 minutes.  

For Dessert Prince William's Biscuit Cake:  Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary - YouTube