
In the early days of camp cooking on safari, when hunters such as Roosevelt and Hemingway trod the dusty game trails, they expected a certain quality and panache in their cuisine. An old axiom from these days was: “Any fool can be uncomfortable on safari.”
Our Royal African Camps today uphold these same principles and we have the added advantage of modern technology such as solar power to assist in our culinary endeavours. However, some things have not changed such as our cast iron oven which is heated on top and bottom with eco-friendly charcoal and produces the fresh breads, cheese soufflés, and other heavenly dishes so enjoyed by our guests. Our chefs are well versed with camp cooking and Amanda enjoys training sessions with them during the off season which ensures that their skills are kept sharp and they bring new dishes to their repertoire.
Here is the recipe for one of our popular lunchtime mains: Coronation chicken. This dish was invented for the banquet to celebrate the coronation of Queen Elizabeth II in 1953, great for a hot summer’s day lunch and loved by all! Our version is tasty and lightly spiced. It should be served on a bed of Thai noodles and accompanied by fresh crunchy salads and a bread roll straight from the oven.
Bon appétit!
INGREDIENTS:
2 tbsp vegetable oil
2 finely chopped onions
2 level tbsp each ground coriander & cumin
1 level tbsp each turmeric & paprika
300ml dry white wine
1-litre chicken stock
12 boneless skinless chicken breasts/thighs
4 fresh thyme sprigs
4 bay leaves
4 parsley sprigs
284ml jar mayonnaise
150ml pot natural yogurt
4 tbsp mango chutney
250g packet dried apricots chopped
juice 1 lemon
1 large bunch flat-leaf parsley chopped
2 tbsp toasted flaked almonds
METHOD: