Courtesy of Allergic Living and Chef Simon Clarke

Makes 4-6 servings.

Free of gluten and dairy.

Ingredients:

• 1 whole chicken, cut into 8 pieces, rinsed, patted dry
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. garlic, minced
• 1 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. cayenne
• 1 Tbsp. olive oil
• 1 rutabaga, peeled and cubed
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 can (14 oz.) chickpeas, rinsed and drained
• 4 cups gluten-free chicken stock
• 1 cup white wine (For cooking without wine, substitute: 1 cup stock)
• Salt and pepper to taste

Directions:

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. 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, cook 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 cooked quinoa or herbed rice. (If using a rice mix, check the label to ensure ingredients are gluten-free.)