GF Lemon Ginger Marinated Chicken

Zest from 1 lemon 

1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons Tamari Sauce (gluten-free soy sauce)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
2 tablespoon toasted sesame oil
5-6 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil

8–12 pieces chicken (bone in or boneless)

Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

Served in this picture with coconut brown rice and green beans broiled with olive oil, salt and pepper.

Gluten Free Waffles

To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.

8 eggs
1/2 C vegetable oil
2 cup coconut milk (alternate plain-flavored rice, soy or almond)
2-1/2 cup rice milk + more if needed for preferred consistency (may use alternative milk)
2 teaspoon vanilla

3 cups brown rice flour
3/4 cup coconut flour
4 teaspoons xanthan gum (I believe you can use Guar Gum in place if corn products are an issue)
2 tablespoon baking powder
2 teaspoon salt

1 mashed banana (optional – the waffle in the picture has banana in it)

1. Beat eggs. Add oil, coconut milk, rice milk and vanilla and mix until well combined.

2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick. (Optional: Add banana)

3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.

Serves 8

Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings