Gluten free, dairy free, sugar free, nut free, egg free It has occurred to me that my blog is so far a little biased towards sweet treats...probably because I am too! But it's time to start posting some more yummy, savoury, friendly dishes for your enjoyment. Introducing Preserved Lemon Chicken...barbecued chicken pieces covered with an easy but incredibly full of flavour marinade. All ingredients go in a food processor, get slapped on the chicken and popped in the fridge till ready to cook. All you need on the side is a bit of salad, or some corn cobs done alongside the chicken on the BBQ. Mashed potato or cauliflower mash would also work nicely.
Ingredients
Remove the pulp from the preserved lemon, keeping only the skins, and wash thoroughly. Place all ingredients (except chicken) in a food processor and blend until smooth (it makes a thick marinade, not a runny one). Place the chicken pieces in a glass or ceramic dish and smear all over with the marinade. Cover, and place in fridge for at least one hour (preferably a few hours or overnight). Barbeque the chicken on a very hot, oiled plate till cooked through (about 20 minutes). Enjoy! Gluten free - dairy free - sugar free - nut free- contains eggs Our summer garden is starting to grow beautifully but my zucchinis are not ready yet. My wonderful friend Fiona, however, already has an abundance and is keeping me in steady supply of both zucchini's and eggs from her chooks. This slice is the obvious choice to combine the two! I use bacon in mine, but this is totally optional if you want to make it vegetarian. I try to use organic bacon that has been naturally smoked, to avoid nitrates and nitrites. If you're going to leave it out, I'd suggest adding a herb like rocket (arugula), parsley, basil or oregano to give it a bit more flavour, and add extra salt. This slice is wonderful fresh for lunch or dinner with a side salad, or it also makes a great lunch box addition for school or work. It's nice and firm (unlike other egg-based dishes like frittata), so it travels well. It's also great for a weekend breakfast. It's a great one to get the kids involved with cooking (my kids are always keen to use the grater and crack eggs), and they always ask for more! UPDATE: I have made a Paleo/ grain free version of this that works really well. Here are the ingredients for both version- the only changes for the Paleo version are to increase the eggs and oil, eliminate the cheese, and change the flour. Method remains the same. Regular Gluten Free Version:
Paleo Version:
|
|