Chicken with Orange Stuffing & Apricot Sauce
Chicken & Chickpea Pilau
Cooked Chicken & Mushroom Curry
Corn Stuffed Schnitzel
Fennel Wrapped Chicken Breasts
Honeyed Chicken with Apple Dumplings
Mango Chicken Casserole
Spicy Roast Chicken
Tangy Pot Roast Chicken
Turkey Mole Mine
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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I like to adapt things and I have done so to this dish to bring it up to date - Moroccan cookery is as you know very popular at the moment. It is very easy to make and goes well with roasted chunks of aubergine and sweet potatoes. Just toss these in olive oil and place in the oven at the same time.
1 onion - diced
150g (6oz) diced tomatoes
2 tsp honey
Tsp each of ginger, cumin seeds and cinnamon
Juice and zest of an orange.
8 portions of chicken
Mix the first six ingredients together to form a thin paste. Marinate the chicken in this for at least half an hour in the fridge. Heat a griddle and cook the chicken till browned.
Place in a casserole, pour over remaining marinade and cook for 40 minutes till done (a skewer pushed in releases clear juice). Moderate oven, 175ºC, 160ºC Fan, 350ºF, Gas Mark 4,
Or place in a slow cooker or low oven and cook overnight. If using a slow cooker you can add your sweet potatoes and aubergines to the chicken.