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(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
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Gluten Free Spicy Roast Chicken

Serves 6-8

Many spice rubs use a flour carrier so why not make your own - much nicier

I often use celery leaves on the bottom of a roasting dish to impart extra flavour and stop the roast sticking if I don't use a trivet. I always seem to have plenty of leaves which are not that useful except in soup. Avoid really dark green leaves as they can be bitter - unless of course you like that taste - I actually do.

A chicken of your choice
3 medium onions
1 kilo (2lb) small potatoes
2 chilies

Spice rub
2 tsp vegetable oil
2 cloves garlic
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cardamom pods
1 tsp mustard seeds
½ tsp rock salt
½ tsp pepper corns.


Rinse the chicken with boiling water and allow to drain. Quarter the onions

Smash the spices, salt and garlic in a pestle and mortar. Stir these into the oil so that you have a slightly gritty paste.

Pour a third of this mix into the chicken cavity along with the chilies and the 4 onion quarters.

Rub the remaining oil mix over the chicken, surround with the remaining onion quarters. Cover and leave in a cool place for an hour to infuse the spices

When ready to cook Pre-heat the oven to hot/quick, 400ºF, 200ºC, 180ºCFan, Gas Mark 6. Wash the potatoes, place round the chicken and baste with the oil by tossing them as you add them.

Place in the oven and cook for 45 minutes, turn the chicken over so it is now breast side up and continue cooking for about 30 minutes or longer until a skewer inserted between leg and breast produces clear juices.

Serve with sesame tossed carrots, a green vegetable and rice.

You can cook the rice in the oven in a casserole for 20 minutes for ease.