Dr. Rana's Guide to Allergy-Free Cooking
Roasted Moroccan Chicken
Roasted Moroccan Chicken
With my various food allergies, I'm a notoriously difficult houseguest. When my dear friends Chris and Kelly pulled off the impossible, by cooking me a thrilling new dish that was perfectly allergy-free, I was estatic. Here is their recipe:
Ingredients:
4 whole chicken breasts, skin on
1/2 cup sweet paprika
2 T cumin
4 cloves garlic
1 t crushed red pepper
1/3 cup olive oil
8 oz greek yogurt
2 cans cannelini beans
1 pint of cherry tomatoes
2 T cilantro
Instructions: Preheat oven to 425 degrees. Mix together all spices with oil. Add one tablespoon of the mixture to yogurt and set aside as dipping sauce. Use 1/2 of spice mix to rub on chicken, taking care to cover all surfaces. Place skin-side up in deep roasting pan. Roast for 15-20 min at 425 degrees. Mix together cannelini beans and tomatoes in a bowl and coat with remaining spice mix. Pour bean mixture into cooking vessel, and lift up the chicken breasts so that the bean mixture falls to the bottom. Place back in oven for additional 40 minutes. Garnish with cilantro.
This recipe as written is free from seven of the most common food allergens: peanuts, treenuts, sesame, soy, shellfish, wheat, eggs. It does contain dairy, but this dipping sauce could easily be ommited.