Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: This easy, Mediterranean-style chicken dish transports well for a picnic lunch or patio dinner at a friend’s place.

Ingredients

• 1 whole chicken, cut into 8 pieces
• Zest and juice of 2 lemons
• 2 cloves garlic, minced
• 1 cup (250 mL) black olives, pitted
• 1 tbsp (15 mL) paprika
• 1 tsp (5 mL) cumin
• 2 tbsp (30 mL) olive oil
• Salt and pepper

Method

1. Heat oven to 375° F.
2. In a large bowl, combine chicken with all other ingredients. Mix well.
3. Place mixture into a baking dish. Roast 20-25 minutes or until chicken is cooked.
4. Serve hot or allow to cool and serve at room temperature.

Not in the mood for chicken? Try this tasty recipe: Arugula & Watercress Salad

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Requires: 8-10 metal or wooden skewers (soak wooden skewers for 2-4 hours before using)

Ingredients

• 4 large skinless, boneless chicken breasts, cut into 1-inch cubes
• 2 limes, zested and juiced
• 1 tbsp (15 mL) fresh ginger, minced
• 4 lime leaves*
• 1 tbsp (15 mL) honey
• 1 jalapeño pepper, seeded, finely minced
• 1 tbsp (15 mL) vegetable oil
• Pinch of salt

Method

1. Combine chicken and all other ingredients in a large bowl. Marinate for 15-20 minutes.
2. Pre-heat barbecue on high.
3. Remove chicken from marinade and thread onto skewers.
   Cook for 2-3 minutes per side until cooked through.
4. Transfer to serving platter, serve with dip and enjoy.

*Available fresh or frozen at Asian supermarkets.

Lime-Ginger Dip

Ingredients

• 1 cup (250 mL) plain yogurt [or soy yogurt for dairy-free]
• 2 tbsp (30 mL) candied ginger, finely diced
• 1 tbsp (15 mL) sweet chili sauce
• Zest of 2 limes
• 1⁄4 cup (60 mL) coriander leaves, chopped
• Salt to taste

Method

1. Stir together gently, place into a decorative bowl.

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To subscribe, click here.