LONG before she was the Duchess of Sussex, Meghan Markle was famous for both her starring role in legal drama Suits and her blog The Tig.
And back in 2014, Meghan shared her favourite Thanksgiving recipes with her readers – and promised that they’d make you feel like “the Queen”.
Meghan Markle used to write a blog called The Tig before she married Prince Harry
Little did she know that five years later, she’d be spending the festive season with the ACTUAL Queen.
Although Meghan closed her lifestyle blog in April 2017 (shortly after confirming her romance with Prince Harry), tumblr account The Tig Archives managed to save a select number of posts.
Instead of a traditional turkey, Meghan shared nutritionists Dr Junger and Dhru Purohit’s (otherwise known as The Clean Team) oven roasted chicken breast with mushroom and leek gravy recipe.
The Duchess wrote: “I love a brined, stuffed and roasted turkey as much as anyone, but if you’re cooking for two, maybe a smaller bird is more up your alley – and coupled with a beautiful side and a delicious dessert, you will be The King or Queen of happy bellies and full hearts.”
The Duchess said this mushroom leek chicken recipe would make her followers feel like ‘The Queen’
Praising the “beautiful roasted chicken” followed by almond butter bites dipped in chocolate, Meghan added: “I would say this is some gobble gobble good cooking.
“Plus there’s no carb coma aftermarth because as you can imagine, they are all Clean Eats. Thank the good doctor!”
In their first ever interview together, Prince Harry revealed that he’s actually proposed to Meghan while they cooked a roast chicken together.
Describing their “cosy night in”, Meghan said at the time: “[We were] trying to roast a chicken and it just – just an amazing surprise, it was so sweet and natural and very romantic. He got on one knee.”
Meghan Markle's Thanksgiving Chicken
In a 2014 recipe, Meghan said her oven roasted chicken breast with mushroom and leek gravy was fit for a 'King or Queen'.
Ingredients:
- – 2 free-range chicken breasts (skin on and bone in)
– 2 tablespoons olive oil, plus more for cooking
– 1 tablespoon sea salt
– Freshly cracked black pepper
– 12 teaspoon ground fennel seed - – pound crimini mushrooms, roughly chopped (about 2 cups)
– 1 large leeks, greens removed, white section sliced in half (about 2 cups)
– 2 garlic cloves
– 1 cups bone broth (or vegetable or chicken stock)
– 2 tablespoons freshly chopped parsley
– 2 teaspoons freshly chopped thyme
– Squeeze of lemon
– Sea salt to taste
– 2 tablespoons ground kudzu root combined with 14 cup water (arrowrootpowder will also work)
Method:
- Preheat the oven to 350F. Place the chicken breasts on a baking dish then drizzle with olive oil. Season with sea salt, black pepper, and a generous sprinkle of crushed fennel seed.
- Move the chicken into the oven and depending on the thickness, bake for 20-25 minutes.
- While the chicken cooks, prepare the gravy. Heat a large skillet over medium-high heat. Add a few tablespoons of olive oil, then add the leeks. Stir, then allow to soften, approximately 2-3 minutes.
- Add in the mushrooms, stir to combine, then continue to cook and allow the ingredients to lightly brown. Stir in the garlic, cook until fragrant, then pour in the bone broth.
- Bring to a simmer and allow the liquid to reduce slowly over medium heat. Once the chicken is done, remove from the oven and allow to rest.
- Finish the sauce by dissolving 1 tablespoon kudzu root in 2 tablespoons of water, then adding it to the gravy. Once the liquid thickens, pour half into a blender and pure.
- Pour the pure back into the pan. Add a squeeze of lemon, the fresh herbs, and a sprinkle of sea salt
In more Royal Family news, Piers Morgan has accused Meghan Markle of “playing the victim card” for attention – and left Susanna Reid furious.
And Sarah Ferguson whizzed around Beijing Airport on a motorised suitcase in a bizarre Twitter video.
Plus Kate Middleton could be lining up a TV project as she holds talks with the BBC.
