Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

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Along with the bounty of the fall harvest comes cooler days and longer nights, and a craving for hearty dishes that bring you back to the warmth of the stove. We turn to comforting inexpensive staples like potatoes, carrots, apples, and grains, for rich autumnal inspiration. The desire for comfort is universal, and a simmering pot is the marker of fall.

Instead of armchair traveling, I suggest you travel via your kitchen, and explore global cuisine. Take a trip from Tokyo, to Goa, to Naples to Budapest, all in the course of a week. Following on my last post for Pasta e Fagioli with “Cheesy” Garlic Croutons, this week, I’m sharing an Indian dish. Come back next week for Japanese-Style Chicken Curry (Wafuu Chicken Curry).

 

Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

Vindaloo hails from Goa India, and can be made with pork, prawns, lamb, chicken or beef.   Goa was settled by the Portuguese, and this dish is a direct reflection of that influence with the tangy combo of vinegar and spice. Portuguese Vindaloo usually includes malt vinegar, which is derived from barley. To keep it gluten-free, I opt for apple cider vinegar.


Serves 4

Free of: gluten and all top allergens

 

Ingredients

2 tsp finely minced garlic

1 tsp finely minced or grated ginger

2 tsp curry powder

1 tsp garam masala

½ tsp cayenne pepper

Large pinch cinnamon

4 tbsp canola oil, divided

1 pound sweet potatoes, peeled and cut into 1-inch pieces

2 cups diced yellow onion

1 pound boneless skinless chicken breast, cubed into 1-inch pieces

3 whole cloves

8 peppercorns

1 tsp sugar

½ tsp salt

¼ cup apple cider vinegar

1 medium head cauliflower, cut into bite-sized florets (about 5 heaping cups)

1 14.5-ounce can crushed tomatoes (1¾ cups)

1 cup chicken broth (look for allergen-safe brands)

4 cups cooked quinoa

½ cup coarsely chopped fresh cilantro

 

1. Grind the first 6 ingredients into a paste with a small food processor or a mortar and pestle. It will be dry.

2. Heat oil in a large pan over medium-high heat. Add sweet potatoes and sauté until golden, about 8 minutes. Use a slotted spoon to transfer to a bowl.

3. Add onions to the pan and sauté until translucent, about 3 minutes.

4. Add chicken, cloves, and peppercorns, and cook stirring often, until chicken is no longer pink, about 6 minutes. Add sugar and salt, and sauté 3 minutes more until chicken is turning golden brown.

5. Stir in the spice paste and sauté for 1 minute. Stir in vinegar, then cauliflower, tossing well to coat. Add tomatoes and chicken broth and bring to a boil. Reduce heat to medium, loosely cover and simmer, stirring often, for 5 minutes.

6. Add reserved sweet potatoes, loosely cover and cook 3 minutes more.

7. Serve over quinoa and garnish with cilantro.

 

Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa © 2013 by Cybele Pascal

This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine

 

Allergy Friendly Oven Fried Chicken

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“Buttermilk” Oven-Fried Chicken

 

Serves 4 to 6

Free of: Gluten and all top allergens.

Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.

 

1 cup (250 mL) plain rice milk

1 1/2 tbsp lemon juice

2 garlic cloves, minced or crushed

1/2 tsp + big pinch salt, divided

freshly ground pepper

3 tbsp olive oil

3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.

3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)

1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)

1/4 tsp cayenne pepper

1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted

 

1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.

2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.

3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.

4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.

5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.

6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.

“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine