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
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE
Depending on size of the chicken can serve up to 8
Late Summer and one of the things around at the moment is some glorious mangoes as well as new season carrots and baby turnips. This recipe combines all three with the coriander that is also to be found - its very easy to grow too.
I have a good source of gluten free soy sauce too (now off the list) but if you can't find that then use a dash of balsamic vinegar
I have also been lucky in that I have found some really nice organic kosher chickens but use whatever you wish. You could even use a duck if you prefer for a special treat.
1 Large Onion
1 Chicken portioned
2 mangos - cubed
500g (1lb) baby turnips
500g (1lb) carrots
1 tsp ground coriander
15-20 fresh coriander stems and leaves
3 tbsp soy sauce
Pour boiling water over the chicken. In a separate bowl mix the soy with the stems of the coriander leaves and the ground coriander and some black pepper. Toss the chicken pieces in this and allow to take up the flavours for 30 minutes.
Peel and cube the mangoes any juice can be added to the marinade.
Chop the onion, peel and chop the carrots, peel the turnips.
Take a large oven proof (lidded) casserole and scatter the onion and carrots over the base together with one of the cubed mangoes.
Remove the chicken and place on top of the onion and carrot mix. Add the turnips and the other chopped mango and then pour any remaining soy marinade over this.
Cook in a pre-heated oven for about an hour at 170ºC Fan, 190ºC, 375ºF, Gas Mark 5, removing the lid for the last 15 minutes so the chicken browns. Test with a tooth pick to see the juices run clear before removing from the oven.
Cover the dish and allow to rest for 5 minutes before serving garnishing with fresh chopped coriander leaves.