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This recipe surprised me with how much i enjoyed it! I have made it with chicken thighs and chicken breast and thoroughly enjoy both. It has a unique but deep and yummy flavor!
Ingredients
- For Cranberry Rosemary Marmalade:
- ⅓ cup fresh cranberries
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos (This one is great: https://amzn.to/3RPTbRo)
- 2 tablespoons maple syrup
- 3 cloves garlic
- 1 teaspoon fresh rosemary leaves
- ¼ cup cooking white wine
- For Chicken breast:
- 3-4 Chicken breast pieces, cut in half
- ½ cup fresh cranberries
- 4 sprigs fresh rosemary
- Salt
Instructions
- Combine all marinade ingredients in food processor or blender and process until smooth. Place in a 9×13″ baking dish and pour marinade over, spreading to coat chicken evenly. Cover and marinate in the fridge at least 30 minutes, up to 24 hours.
- Preheat oven to 375º Fahrenheit. Sprinkle ½ cup of fresh cranberries and 4 sprigs of rosemary around chicken breast.
- Bake for 22 minutes then remove from oven and preheat broiler.
- Brush 1 tablespoon maple syrup over chicken. Place under broiler, and broil 5-7 minutes or until skin is crispy and getting dark in places.
- Remove from oven and spoon cranberries and sauce on top of chicken. Garnish with fresh rosemary sprigs and serve immediately.
- Course : Lunch & DinnerRecipe Type : Dairy Free Egg Free Gluten Free Nut Free Paleo
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!
One of the best parts of winter is all the warm soups you get to enjoy! This soup is a great one and the dumplings are a great addition! Noshtastic really nailed this recipe!
Ingredients
- 3-4 Chicken breasts
- 1 Onion
- 2 TBSP olive oil
- 2 bay leaves
- 5 carrots, peeled and chopped
- 3 ribs celery, chopped
- salt & pepper
- parsley
- Gluten free dumpling:
- 2 1/4 Cup all purpose gluten free flour
- 1/4 tsp xanthan gum , omit if your flour has gum added
- 2 eggs, beaten
- 1 Cup chicken broth
- 2 tsp baking powder
- 1 TBSP parsley
- 1/2 tsp salt
Instructions
- Place chicken breasts in pot of water with 2 TBSP minced garlic and half an onion. Bring to boil and simmer for 45 minutes.
- While the soup is simmering prepare the onion, carrots and celery as directed.
- After the chicken has been cooking for about 30 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.
- Add the broth from the chicken to the pan with the vegetables and let it simmer on a medium heat for a few minutes.
- When the chicken has cooled enough to handle, cut up and return to soup.
- Make the gluten free dumplings:
- Add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
- The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
- Cover the soup and simmer for 20 minutes.
- Taste the soup and season with favorite soup seasonings such as garlic powder, onion powder…, garnish with chopped parsley and serve.
- Course : Lunch & DinnerRecipe Type : Dairy FreeGluten Free
Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!