Coronation "Chicken" with Rice Salad

In case you hadn't heard, last Tuesday was the celebration of Queen Elizabeth II's Diamond Jubilee, which means she has been on the throne for fifty years!  Regardless of how you feel about monarchies in general, that's some longevity right there.  Mad props, Bessie 2.  Consequently, around the world people were, I'm sure, whipping up batches of Coronation Chicken using myriad recipes.  I'm not sure just how many of those incarnations were vegetarian or vegan, but mine was.

This dish, for those not in the know, was served at the Queen's coronation banquet in 1953, nearly a year after her ascension to the throne.  It traditionally consists of poached, shredded chicken in a curry-spiced mayonnaise sauce.  To the best of my understanding, it's considered in the U.K. to be one of those corny, out-dated recipes that your grandma used to make and needs a bit of an upgrade.  But I was pleased enough to try my hand at a version pretty close to the original.  The woman credited with creating the recipe, Rosemary Hume, describes in her cookbook that the chicken was served with a salad "of rice, peas, diced raw cucumber and finely chopped herbs, all mixed in a well-seasoned French dressing."

This recipe does take a little bit of planning ahead in order to make sure you have all the elements you need (i.e. the brown rice, re-hydrated soy curls and mayo). But once you have all of those elements, it whips up rather quickly.  Like most dishes of this nature, it tastes even better after having been refrigerated for a day or two.  I think I'd make both the "chicken" and the rice salad again in the summer, Diamond Jubilee or no!  I should also mention that I always make my own vegan mayonnaise, since I absolutely cannot stand the taste of Vegenaise or anything involving tofu.  I will post my recipe once of these days, but I think it's pretty spot on.  I should also, also mention that I have yet to profess my love for Soy Curls, but believe me, it's coming.  I have been using these babies in so many recipes with great success.  Right now, I can only buy them online, but they're well worth waiting for in the mail.  If you can't find or don't want to use these, you might try using some chopped seitan, but I cannot guarantee the results.

I also whipped up a small batch of scones, which I know goes against my summertime zero tolerance policy against ovens, but it was actually quite chilly here that day.  These are very simple (within the scope of my baking abilities, which should tell you something).  I also made a nut-based "clotted cream" to go alongside with a good cuppa tea.  I know, I know.  How stereotypically "British," but that's just the way we roll here in the States.  I will post the recipes and photos of the scones soon.  In the meantime...

Coronation Chik’n with Herbed Brown Rice Salad

For the chik’n:

1 c. dried Soy Curls®

2 T. nutritional yeast flakes

2 T. soy sauce

1 T. vegan margarine

1 small yellow onion, finely chopped

1 small, dried bay leaf

1½ tsp. mild curry powder, or to taste

½ tsp. tomato paste

1 T. dry red wine (optional)

1 c. vegan mayonnaise (I use homemade)

1 T. apricot preserves, mango chutney or even duck sauce

2 tsp. lemon juice

⅛ tsp. white pepper

2 T. golden raisins

¼ c. sliced almonds

Kosher salt, to taste

For the rice:

1½ c. cooked brown rice, cooled

1 T. white wine vinegar

3 T. extra-virgin olive oil

½ tsp. Dijon mustard

1 tsp. fresh thyme leaves

1 clove garlic, minced

½ tsp. kosher salt

¼ tsp. black pepper

2 scallions, thinly sliced

1 medium carrot, grated

½ medium cucumber, peeled and finely diced

⅓ c. frozen peas, thawed

¼ c. chopped fresh parsley, or 2 T. dried parsley flakes

Add the Soy Curls to a microwave-safe vessel and add enough water to cover.  Stir in the nutritional yeast and soy sauce, then microwave on High for about 3 minutes, or until softened.  Drain the curls well, then set aside to cool.  When they are cool enough to handle, squeeze them out thoroughly over a strainer.  Use a sharp knife or kitchen shears to roughly chop the bigger curls into smaller pieces, then transfer to the refrigerator to cool completely.

Heat the margarine in a small skillet over medium heat.  Sauté the onion with the bay leaf until it is softened, then stir in the tomato paste.  Cook, stirring, for about 30 seconds – 1 minute, or until darker in color, then turn off the heat and stir in the curry powder, being careful not to burn it.  Add the red wine to deglaze the pan, or else simply use water or stock.  Remove the mixture to a bowl to cool.  Once it is cooled, combine the remaining ingredients in a large mixing bowl, whisking to combine.  Season the dressing well with salt, to taste, then add the chopped, cooled Soy Curls.  Stir to coat completely, then return to the refrigerator to chill until ready to serve.

To make the rice salad, combine the vinegar, oil, mustard, thyme, garlic, salt and pepper in the bottom of a bowl.  Whisk to combine, then add the cooled rice and all remaining ingredients.  Toss gently to combine, then chill until ready to serve alongside the "chicken."