Breaded Fried Chicken Nuggets (gluten free)

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Gluten free breaded kumara chips & fried chicken

This is a quick and easy meal to use up leftovers from a roast chicken! It’s easy to make kumara fries or zucchini chips at the same time as the chicken nuggets; serve with salad.

Tip: Remember that you can also use the juices from the chicken to make a beautiful pumpkin soup!

Ingredients

  • Emulsifier (choose one of the following)
    • Egg (whisked)
    • 1/3c coconut milk + 1 tsp lemon juice
    • 1/3c rice milk + 1 tsp cider vinegar
  • Neutral oil.
    • I like rice bran oil personally and it has the advantage of a high smoke point.

Allergies: soy free, dairy free, gluten free, egg free*, nut free.

Directions

  1. Whisk up your choice of emulsifier in one bowl.
  2. Pour your breading mix into a second bowl.
  3. Dip each piece of chicken into the wet mix and then coat it in the dry mix.
  4. Cook in batches in a neutral oil until golden and crisp. This took about 8-10 mins.
    • Don’t worry if you don’t have a deep fryer; I did a shallow/medium fry in the electric wok! Alternatively, bake in a preheated oven, @ 180’C, until golden and crisp. Turn once during baking.

Hearty Chicken Pumpkin Soup

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Hearty pumpkin chicken soup

 

This meal is wonderfully tasty, economical, and saves on time because you’re able to use the same equipment you’ve been using anyway to make the rotisserie style chicken.

Tip: You can also use the leftover chicken to make yummy gluten-free chicken nuggets.

Ingredients

  • Broth from rotisserie style chicken
  • Onion (from the rotisserie style chicken)
  • 1/2 Pumpkin
    • You can use a small whole pumpkin if you want; this soup is a good way to use a half pumpkin if you’ve just roasted the other half as part of the roast chicken meal.
  • Carrot
  • Celery
  • Zuchini
  • Any other vegetables that you have leftover from making the roast.
  • 400g tin of brown lentils (drained & rinsed)
  • Coconut milk or coconut cream
    • You can also try with cream, rice milk, or almond milk depending on what your household drinks. I personally like coconut milk as it has a naturally sweet and creamy taste.

 

Allergies: soy free, dairy free, gluten free, egg free, nut free.

 

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For sizing, I used half of this pumpkin.

 

Directions

  1. Finely chop the vegetables. This includes the whole onion that was inside the chicken while it was slow cooking!
  2. Once you’ve finished making your roast chicken meal (including the slow cooked corn on the cob if you’re making that), pop the veggies and lentils into the slow cooker. The chicken broth is all fresh and natural, not to mention already beautifully flavoured from the dry rub used on the chicken.
  3. Cook for an hour on High in the slow cooker. Check the flavouring and adjust seasoning if you wish. Add coconut milk until it’s achieved the level of creaminess that you prefer.
  4. Cook for another hour on High.
  5. You can leave the soup with a chunky texture if you want or blend (i.e. with a stick blender or in a food processor).

Making 3 meals out of one roast chicken

 

I  love this rotisserie style chicken recipe and that there’s the option to either simply slow-cook it (for a soft skin, beautifully flavoured, almost Hainanese style result) or to follow up the slow-cooker by placing the chicken under the grill to crisp up the skin.

The other wonderful thing about cooking the chicken in the slow cooker is that the chicken juices + the dry rub marinade create a beautiful chicken broth that you can then use to create yummy slow cooked corn on the cob to go with the roast. You can put whole carrots in the broth to cook as well (as opposed to roasting them with the other root vegetables).

That chicken broth can then stay in the slow cooker to form the basis of Meal #2 Hearty Chicken Pumpkin Soup. You can create a hearty pumpkin soup using more of the vegetables that you stocked up on to make the roast meal. The soup can largely vegetable based or you can include shredded chicken from the roast.

More of that roast chicken can be used to make Meal #3 Breaded Chicken Nuggets (gluten free). The same breading mix can also be used to fry up vegetables to accompany, like Kumara Fries or Zucchini Chips.

Five Spice Chicken Tenderloin

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Five Spice Chicken Tenderloin

These are so toddler friendly, Miss 2 loved them!

Ingredients

  • 300g chicken tenderloins
  • 2 tsp Chinese Five Spice
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1T balsamic vinegar
  • 3T neutral oil (i.e. rice bran oil)
  • Optional: Chilli flakes, fresh coriander.

Allergy: soy free, dairy free, gluten free, egg free, peanut free, tree nut free.

Directions

  1. Mix the marinade together and place the chicken tenderloins in it. Refridgerate for 1-2 hours.
    • Note: Using a pyrex dish is ideal as it can go from marinading to the oven.
  2. Place in a preheated oven and cook at 180’C for 30 mins. Flip the tenderloins halfway through and check periodically to see if they need basting. (Alternatively, you can pan fry these).
  3. Once the chicken is cooked and still moist, grill briefly to brown.
  4. After removing the chicken, add a little cornflour and whisk to create a dipping sauce.

How to make amazing rotissere / BBQ style chicken even if you’re working or just plain busy

This creates amazing melting-off-the-bone roast chicken with crispy skin and fantastic gravy. For best results (and practicality) it uses both a slow cooker and a oven. (The alternative is 5 hours in the oven but then you won’t get the amazing corn!).

Ingredients

  • Spice blend
    • 2 tsp salt
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1/2 tsp dried thyme
    • 1/2 tsp white pepper + 1/4 tsp black pepper (or just fresh grind in tri-colour peppercorns)
    • 1/4 tsp cayenne pepper
    • 1 tsp garlic powder
  • 1 large onion
  • 1 chicken to roast
  • Vegetables to roast (i.e. potatoes, zucchini, carrot, whole peeled garlic, corn-on-the-cob).
  • Oil (I like rice bran oil)
  • Potato flakes or cornstarch (for the gravy)

Allergy friendly: soy free, dairy free, gluten free, peanut free, tree nut free.

Tip: Whole peeled garlic is often sold in large bags; consider portioning it out into little bags and freezing it. You can pull it out of the freezer each time you have a roast.

Directions

  1. Mix the spice blend together.
  2. Peel the onion & top’n’tail it.
  3. Make sure the chicken is ready for cooking (i.e. giblets removed).
  4. Rinse the cavity and pat dry with a paper towel.
  5. Rub the spice blend over the chicken inside and out.
  6. Put the onion inside the chicken cavity.
  7. Put the chicken into the slow cooker.
    • A note on timing: You can rub the chicken the night before, wrap it in a plastic bag, and marinade it overnight in the fridge so that all you have to do in the morning is pop it in the slow cooker. The choice on whether to put the cooker on Low or High depends on how long it will be in there and how long you want to have it in the oven. My chicken wasn’t 100% defrosted so I had it on High in the slow cooker for 5 hours and then in the oven for 1.5 hours.
  8. Prepare your vegetables to roast.
    • I chop the potatoes up and put them in the steamer in the microwave for about 10 minutes to give them a bit of a head start before placing them in the roasting pan.  You can brush the veggies lightly with oil before placing the chicken on top – they just need a touch to keep from drying out before the fat from the chicken starts to drip out.
  9. Carefully pull the chicken out of the slow cooker and put it in the roasting pan. Baste it with the juices from the slow cooker.
  10. Roast the chicken for 60-90 mins. Start the oven at 180-200’C; you’ll be able to drop the temperature to 150’C and cover the chicken in tin foil once it has browned. Keep basting the chicken periodically with juices from the slow cooker.
  11. Put the corn-on-the-cob in the slow cooker (in the chicken juices) as soon as you take the chicken out. Cook on High for 60-90 minutes.
    • The juices will only cover the bottom of the corn; this is fine. It comes out cooked, still with a good steamed firmness, sweet, and lightly flavoured by the chicken broth.
  12. Once the chicken, roast veggies, and corn are all cooked, you can use the juices in the slow cooker to make gravy. You can use flour or cornstarch, or try potato flakes.  It’s not just that these are gluten free, it’s that they thicken the gravy quickly and don’t go lumpy like cornflour sometimes does. Add potato flakes gradually (leaving the slow cooker on) and stirring; I made my gravy quite thick.

Leftover roast chicken can be used for the next night, sandwiches, to make chicken fried rice, or as a pizza topping on a flat or scone base.

Caramelized Balsamic Marinade for Chicken

Chicken drumsticks can be cheap to buy and child friendly (after all they have a built in handle!). They can also be easily picked of meat to make into other dishes which means that you can cook a big batch of chicken drumsticks then use them as the basis of several dishes over the next few days (or freeze the meat for later use).
I had a pack of ten all frozen together so decided to try two new marinades: Sweet & Spicy Marinade and Caramelized Balsamic Marinade (my preference). I used the drumsticks to make: Chicken drumsticks with rice, corn on the cob, and smashed avocado; Shredded chicken with rice, peanut sauce, and fresh rocket from the garden; Chicken Fried Rice -(just add cooked chicken to the linked recipe); Sweet & Spicy Chicken Noodle Soup; a mini chicken pizza with home-made base, and chicken sandwiches.

Ingredients

  • 4-6 chicken drumsticks or boneless chicken thighs
  • 2T brown sugar
  • 1 clove of garlic (crushed) / 1 tsp crushed garlic
  • 1/4c balsamic vinegar

Allergies: soy free, gluten free, egg free, dairy free, nut free.

Directions

  1. I suggest marinading. This might be anywhere from an hour to all day (I mixed up the marinade at breakfast, fridged them, and cooked them for dinner).
  2. Preheat the oven to 200’C.
  3. Bake the chicken drumsticks till the juices run clear and they are cooked to the bone; this can take about 1 hr 1/4 (75 mins). Boneless chicken thighs spread flat will cook much quicker, about 30-40 mins.
  4. Check on the chicken regularly to baste and turn every so often. The depth of the marinade will be determined by how much chicken you’re cooking and what kind of tray or dish you’re using. You can see from the photos that I crammed mine into a glass pyrex dish which kept the marinade high and the drumsticks moist. About halfway through cooking drain off any excess marinade and retain just enough to keep basting.
  5. Once the chicken is cooked you may want to change the oven to grill. Keep a careful eye on it (you don’t want the chicken to burn or dry out) and you can get a good colour on both sides. The marinade should have cooked to a caramelized glaze.
  6. Serve with mashed potatoes or rice.

 

Allergy: soy free, dairy free, egg free, peanut free.

(My daughter got one before the final photo!)

Sweet & Spicy Chicken Noodle Soup

This is a great way of using up the leftover marinade from cooking Sweet & Spicy Marinated Chicken Drumsticks to make lunch for the next day. This is a laksa style dish so the noodles are the main component with the broth flavouring them (you’ll eat some of the broth slurping the noodles but most of it can be discarded when you’re done).
Ingredients

  • Reserved marinade.
  • Chicken stock.
  • Quartered mushrooms.
  • Lime or lemon juice.
  • Fish sauce.
  • Chilli powder.
  • Hard-boiled egg (optional).
  • Cooked chicken (shredded from the cooked drumsticks).
  • Egg noodles.

Directions

  1. If you’re planning to make the soup then add quartered mushrooms into the marinade when cooking the drumsticks.
  2. About 40-50 minutes into cooking the drumsticks, tip most of the marinade (including all the mushrooms) into a large noodle bowl (or pot) to make lunch for the following day. Heat the marinade to piping hot (in the microwave or on the stove) to make sure that the chicken juices are thoroughly cooked.
  3. Dilute the marinade with chicken stock. The amount will depend on how much marinade you have and how many people you’re making this for. You’re making this to taste so try adding a 1/2c at a time.
  4. The marinade is a bit sweet so you want to balance this for the noodle broth. Add a dash of fish sauce, lime juice (or lemon if you don’t have lime), and chilli powder to taste.
  5. When serving for lunch the next day, cook dry egg noodles in the broth. Also add cooked chicken from the previous night’s chicken drumsticks. (If cooking for one then you can basically microwave it all in a large noodle bowl).
  6. Garnish with a sliced hard-boiled egg. You may also want to add sliced long green beans or sliced spring onion.

Sweet & Spicy Marinade for Chicken Drumsticks

Chicken drumsticks can be cheap to buy and child friendly (after all they have a built in handle!). They can also be easily picked of meat to make into other dishes which means that you can cook a big batch of chicken drumsticks then use them as the basis of several dishes over the next few days (or freeze the meat for later use).
I had a pack of ten all frozen together so decided to try two new marinades: Sweet & Spicy Marinade and Caramelized Balsamic Marinade (my preference). I used the drumsticks to make: Chicken drumsticks with rice, corn on the cob, and smashed avocado; Shredded chicken with rice, peanut sauce, and fresh rocket from the garden; Chicken Fried Rice -(just add cooked chicken to the linked recipe); Sweet & Spicy Chicken Noodle Soup; a mini chicken pizza with home-made base, and chicken sandwiches.

Ingredients

  • 6-8 chicken drumsticks
  • 1/3c water
  • 1/3 tomato sauce
  • 1/4c brown sugar
  • 2 tsp salt
  • 4 tsp butter
  • 2 tsp mustard
  • 2 tsp chilli powder
  • 2 tsp Worcestershire sauce

Note: I used a generous 1/2c of water in my first attempt and have reduced it to 1/3c for this record. I was also overly generous with the sugar and it definitely doesn’t need more than 1/4c (possibly reduce to 2T). This should come out as a balance of sweet & spicy so you don’t want it to lean too far to the sweet. The sweetness will also be impacted by the type of tomato sauce you use (i.e. are you actually going to use a sugary ketchup, a tangy dark BBQ sauce, or tomato paste because that will give you quite a spectrum of sweetness before you add the brown sugar).

Directions

  1. I suggest marinading. This might be anywhere from an hour to all day (I mixed up the marinade at breakfast, fridged them, and cooked them for dinner).
  2. Preheat the oven to 200’C.
  3. Bake the chicken drumsticks till the juices run clear and they are cooked to the bone; this can take about 1 hr 1/4 (75 mins).
  4. Check on the drumsticks regularly to baste and turn every so often. The depth of the marinade will be determined by how many drumsticks you’re cooking and what you kind of tray or dish you’re using. You can see from the photos that I crammed mine into a glass pyrex dish which kept the marinade high and the drumsticks moist. After 40 minutes, I tipped almost all the marinade into a noodle bowl to reserve for Sweet & Spicy Chicken Noodle Soup.
  5. Once the chicken is cooked you may want to change the oven to grill. Keep a careful eye on them (you don’t want them to burn or dry out) and you can get a good colour on both sides.
  6. Serve with mashed potatoes or rice; the remainder of the marinade in the cooking pan can be used as a jus.