Golden Chicken

GOLDEN CHICKEN

This is one of the favourite chicken recipes at our house at the moment.

We added it to our dinner menu when the munchkins started the fail-safe diet in October of last year, it's from the Sue Dengate 'The Failsafe cookbook'.

The book doesn't lie when it states that there is a tantalising smell during cooking and it has a very lovable taste!

Ingredients:

600 g chicken breasts, skinned

Marinade-

2 tbs canola oil

3 tbs golden syrup

2 shallots, finely chopped

1 clove garlic, crushed

1 pinch citric acid

salt to taste

Method:

Cut chicken into strips or shaker nuggets.

Add chicken to marinade and coat well.

Cover and marinade for 30 minutes if possible.

Preheat grill or BBQ. Cook until browned on first side. Turn chicken and cook until done.

Test the chicken with a skewer.The juices should be clear when the chicken is cooked.

To prevent burning, keep chicken pieces touching.

Serve with mash potato and other permitted vegetables, or on rice or fried rice with chopped swedes, bean shoots, green beans, shallots, garlic and salt.

Chicken Casserole

Since changing our families dinner menu, to suit the elimination diet I have been trying new recipes and finding the good, the bad and the delicious.
The elimination diet at a glance means no colours, no preservatives, no flavour enhancers, no sylicilytes, no amines...so basically no artificial foods as well as some natural chemicals which occur in fruits, veggies etc.

This recipe that I am about to share is not only easy, but it's quite delicious, good for a family or dinner guests, or when you need to take a hot dish.


Chicken Casserole
(taken from Sue Dengates 'The Failsafe Cookbook')

500-900g cooked chicken, diced
2 tbsp butter or nuttlex
1 or 2 leeks, finely chopped
1 clove garlic or more, crushed (I always put more garlic :P)
2 tbsp cornflour or arrowroot
1 cup or more of milk, soy milk or rice milk
salt to taste
2 medium potatoes, cooked and mashed
extra butter or nuttlex for topping

• Preheat oven to 200degree's C.Stir-fry leek and garlic in butter until transparent
• Add cornflour and cook for about one minute, stirring.
• Add milk and salt and reduce heat.
• Cook, stirring, over a low heat until thickened.
• Put chicken in a medium-size casserole dish, pour leek sauce over, top with mashed potato and dot with butter.
• Bake for 30 min until brown and crispy.
• Serve with steamed cabbage and green beans.

Variations:

1. With pasta: stir through cooked pasta or gluten free pasta
2. Chicken and leek topping: follow recipe for leek sauce and pour over chicken, use as a topping for noodles or pasta
3. Family pie: top pie with one sheet of commercial puff pastry instead of mashed potato
4. Asparagus: stir though fresh or drained can of asparagus (if tolerated, salicylates)

I hope you find this recipe handy and just as tasty as we did! :)