Popular with the children because of it's smooth, sweet taste!


4 chicken breasts, no bones
150ml (1/4 pint) chicken stock
2 x 15ml spoons (2 tablespoons) runny honey
1 x 5ml spoon (1 teaspoon) wholegrain mustard
1 x 15ml spoon (1 tablespoon) tomato puree
1 x 5ml spoon (1 teaspoon) cornflour
1 x 0.5ml spoon (1/2 teaspoon) dried tarragon
pinch of salt
freshly ground black pepper, to taste

What to do:
  1. Place the chicken breasts in a microwaveable casserole dish.
  2. In a bowl, mix all the other ingredients together then pour over the chicken breasts.
  3. Season with the salt and black pepper to taste.
  4. Cook on HIGH (100%) for 20-25 minutes.
  5. Twice during cooking, rearrange and re-coat the chicken with the sauce. 
  6. Make sure the chicken is thoroughly cooked, then stand for 5 minutes before serving with potatoes and green mixed vegetables, or crusty bread and salad!

2. Chicken Supreme


Olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 x 5ml spoon (1 teaspoon) dried coriander
2 x 5ml spoon (2 teaspoons) dried parsley
1/2 lemon, juice only
1 medium tub of dairy-free cream
2 chicken breasts, diced in to 1/2 inch cubes
Salt & freshly ground black pepper to taste
Gluten-free pasta shapes, or tagliatelle 

What to do:
  1. Pan fry the chicken in a little of the olive oil until cooked through, then set aside.
  2. Cook the pasta in boiling salted water and drain.
  3. Gently fry the onions and garlic for 5 minutes to soften, then add the parsley, cream, lemon juice, chicken and seasonings.
  4. Stir well and serve immediately!
Coriander Chicken is a classic chicken dish, quick and easy to make and not too spicy for the little ones.  It tastes wonderful and looks very impressive for a family meal or with guests
Remember to leave time to marinade the chicken in the garlic and dairy-free yoghurt ...either 2-4 hours or overnight in the refrigerator.


1 kg (2.2 lb) skinned chicken breasts
2-4 cloves garlic
125g (5oz) dairy free yoghurt 
5 x 15ml spoons (5 tablespoons) cooking oil
1 large onion, finely sliced
2 x 15ml spoons (2 tablespoons) ground coriander
1/2 x 5ml spoon (1/2 teaspoon) ground black pepper
1 x 5ml spoon (1 teaspoon) ground mixed spice
1/2 x 5ml spoon (1/2 teaspoon) ground turmeric
1/2 x 5ml spoon (1/2 teaspoon) cayenne pepper or chilli powder
125ml (4 fluid ounces) warm water
1 x 5ml spoon (1 teaspoon) salt, or to taste
25g (1oz) ground almonds
1/4 x 5ml spoon (1/4 teaspoon) paprika

What to do:

  1. Cut each chicken breast in to two and in a bowl mix thoroughly with the crushed garlic and the dairy-free yoghurt.  Cover the bowl and leave to marinade for 2-4 hours or ideally in the refrigerator overnight.
  2. Gently heat the oil and fry the onions for about 6-8 minutes until they are golden brown.  Remove with a slotted spoon and set aside on a plate.
  3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds, then add the chicken along with all the marinade from the bowl. On a medium to high heat fry the chicken for about 5-6 minutes, until it changes colour.
  4. Add the cayenne or chilli powder, water, salt and the fried onion slices.  Bring to the boil, cover the pan and simmer for about 30 minutes, until the chicken is tender.
  5. Stir in the ground almonds and remove completely from the heat.
  6. Serve on a bed of plain or cardamom rice.
This dish seems to improve in flavour the next day, so you can make it in advance and it will only improve!

4. Turkey in Spiced Yoghurt


450g (1 lb) cooked turkey, cut in to strips
15g (1/2 oz) dairy-free margarine
1 onion, peeled and finely chopped
2 1/2 (2 1/2 teaspoons) garam masala
1 x 2.5 ml spoon (1/2 teaspoon) turmeric
15g (1/2 oz) gluten-free flour 
tiny pinch of xanthan gum
300ml (1/2 pint) chicken stock
1 x 15ml spoon (1 tablespoon) lemon juice
1 eating apple, peeled, cored and diced small
1 x 15ml spoon (1 tablespoon) mango chutney
2 x 15ml spoons (2 tablespoons) desiccated coconut
300g (10 oz) dairy-free yoghurt

What to do:
  1. Melt the dairy-free margarine in a pan and sauté the onion and spices for 5 minutes.
  2. Add the turkey and fry for another 5 minutes.
  3. Sift the xanthan gum with the gluten-free flour.  Add to the pan by sprinkling over the meat and cook for 1 minute, stirring all the time.
  4. Gradually stir in the stock and the lemon juice.  Bring to the boil, then gently simmer until thickened and smooth, stirring all the time.
  5. Add the remaining ingredients and simmer gently for another 10 minutes.
  6. Serve with brown or white rice.

5. Gardener's Chicken


15g (1/2 oz) dairy-free margarine
4 chicken breasts, cut in half
1 medium onion, sliced
4 sticks celery, slice thinly
1 large leek, peeled and sliced
100g (4 oz) mushrooms, sliced
1 x 15ml spoon (1 tablespoon) tomato purée
1 x 450g tin of chopped tomatoes 
275ml (1/2 pint) chicken stock
60ml (4 tablespoons) red wine, optional
1 x 5ml spoon (1 teaspoon) dried mixed herbs
1 x 15ml spoon (1 tablespoon) freshly chopped mixed herbs

15 g (1/2 oz) dairy-free margarine
15 g (1/2 oz) gluten-free flour
tiny pinch of xanthan gum

Chopped fresh parsley to garnish, optional

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. In a large heavy-based pan, melt the dairy-free margarine, add the chicken pieces and fry until browned all over. Transfer to an ovenproof dish.
  3. Into the same pan add the onion and the celery and sauté for 2-3 minutes, then add the leeks and mushrooms and sauté for another 5 minutes.
  4. Thoroughly stir in the tomato purée and pour over the chicken and vegetables.
  5. Evenly spread the tin of tomatoes over the chicken and sprinkle with the dried and fresh herbs, then pour over the stock and wine, if using.
  6. Cover the dish and cook in the centre of your oven for about 1 hour or until the chicken is thoroughly cooked and the juices run clear. Remove from the oven. 
  7. Sift the flour with the xanthan gum and blend with the dairy-free margarine until you have a paste.  A little at a time, add this to the liquid in your chicken dish and mix well. 
  8. Return to the oven for 10 minutes until the sauce is thickened.
  9. Garnish with freshly chopped parsley and serve with new potatoes cooked your favourite way.

6. Creamy Chicken and Leek Parcel


225g (8oz) cooked chicken, chopped roughly
150g (5oz) dairy-free soft cheese
1 clove garlic, crushed
75g (3oz) button mushrooms, chopped into quarters
1 x 15ml spoon (1 tablespoon) freshly chopped parsley
Salt & freshly ground black pepper to taste

225g (8oz) gluten-free flour
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
pinch salt
50g (2 oz) lard or shortening
50g (2 oz) dairy-free margarine
cold water to mix, about 30 ml (approximately 2 tablespoons)
1 x 15 ml spoon (1 tablespoon) chopped fresh parsley
beaten egg or dairy-free milk, to glaze

What to do:
  1. Preheat your oven to 200'C / 400'F / Gas Mark 6.
  2. Lightly oil a baking sheet.
  3. In a bowl, thoroughly mix together the filling ingredients.
  4. Prepare the pastry by sifting the gluten-free flour with the xanthan gum, add the salt, then rub in the fat to resemble breadcrumbs.  Stir in the parsley.
  5. Using a cold metal knife to cut and stir, mix the cold water into the flour until you have 'brought together' a stiff dough.
  6. Turn the dough out onto a floured surface and knead lightly.
  7. Roll out to a 30 cm (12 inch) square and place on a baking sheet.
  8. Place the filling ingredients into the middle of your pastry and press down firmly then bring the edges of the pastry together, folding over to form a parcel.
  9. Brush all over with beaten egg yolk or dairy-free milk and bake in the centre of your oven for 35 minutes, until golden brown.
  10. Serve with green vegetables and new potatoes.

7. Sticky Chicken

An excellent source of protein, B vitamins and minerals.  A brilliant school lunch box idea , just make extra the day before when you have it for tea and refrigerate


4 chicken breasts, cut in half
for the sauce:
4 x 15ml spoons (4 tablespoons) tomato ketchup
3 x 15ml spoons (3 tablespoons) honey
2 x 15ml spoons (2 tablespoons) olive oil
1 x 15ml spoon (1 tablespoon) soy sauce
1 garlic clove, crushed
Salt and freshly ground black pepper to season

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil a baking dish.
  3. In a medium bowl, mix together all the sauce ingredients.
  4. Score the top of your eight chicken pieces, about 0.5cm deep.
  5. Add the chicken to the sauce and coat each piece very well.
  6. If you have time, leave it to marinade for 30 minutes but this is not a necessary step.
  7. Transfer to the baking dish.
  8. Bake for 25-30 minutes, turning over once during cooking until the chicken pieces are cooked and the sauce is sticky.

Top Tip 

This recipe is fantastic for children's school packed lunches or for family field trips!  Just make extra, maybe the day before when you have it for tea, then place in an airtight container when cooled, and store in the refrigerator. 

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