Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 1 whole chicken, cut into 8, rinsed, patted dry
• 1 tbsp (15 mL) fresh ginger, minced
• 1 tbsp (15 mL) garlic, minced
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) cayenne
• 1 tbsp (15 mL) olive oil
• 1 rutabaga, peeled and cubed
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 can (398 mL) chickpeas, rinsed and drained
• 4 cups (1 L) chicken stock [Look for allergen-free brands]
• 1 cup (250 mL) white wine [For sulphite allergy, substitute: 1 cup stock]
• salt and pepper to taste

Method

1. In a large bowl, combine cut-up chicken with ginger, garlic, turmeric, coriander and cayenne. Toss together well, cover and marinade in fridge for 2-4 hours.
2. Pre-heat oven to 350º F. Heat a large sauté pan over medium heat. Add olive oil. Sauté the chicken for 2-4 minutes on both sides until golden brown. Transfer chicken to a casserole dish that’s oven-proof.
3. In the same large pan, sauté rutabaga, carrots and parsnips for 4 minutes. Then add to chicken.
4. Next add chickpeas, stock, wine, salt and pepper to the casserole. Put lid on the dish and cook in the oven for 90 minutes, until chicken is cooked through.
5. Serve over couscous or herbed rice.

Recipe by Simon Clarke

See Simon’s: Apple Crisp

First published in Allergic Living magazine.
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