Live Well Gluten Free

28 | www.coeliac.org.uk RECIPES Nutritional information (per serving) Calories (kcal) 411.9 Protein (g) 35.1 Carbohydrate (g) 12.3 Sugars (g) 9.2 Fat (g) 25.6 Fibre (g) 0.9 Nutritional information (per serving) Calories (kcal) 461.3 Protein (g) 10.6 Carbohydrate (g) 58.4 Sugars (g) 6.4 Fat (g) 22.1 Fibre (g) 7.1 Method 1 Place the ginger, spring onions, garlic, onion, chilli, allspice, thyme, lime juice, soy sauce, oil, brown sugar and salt in a food processor and blend until smooth 2 Score into the chicken thighs. Place in a bowl, coat with the marinade and cover well. Leave to marinate overnight in the fridge 3 Remove the chicken from the fridge 1 hour before cooking 4 Place chicken thighs onto the barbecue and cook for 15-20 minutes or until the juices run clear. Remember to dispose of the unused marinade safely. This is a tasty way to serve chicken for a barbecue. We used boneless thighs as they hold moisture and don’t dry out like chicken breasts. We recommend 2-3 scotch bonnets, but you can use red chillies if you prefer. Caribbean BBQ jerk chicken Preparation time: 10 minutes Cooking time: 20-25 minutes, plus marinating 4 hours or overnight Serves: 4 • 10g ginger, peeled and roughly chopped • 2 spring onions, chopped • 3 cloves of garlic, peeled and chopped • 1 onion, peeled and chopped • 2-3 scotch bonnets or red chillies, remove stalk and seeds • 1 tbsp allspice • ½ tsp dried thyme • 2 limes, juiced • 2 tbsp gluten free soy sauce* • 2 tbsp oil • 2 tbsp brown sugar • ½ tsp salt • 8 large chicken thighs, boneless Rice and peas A great side to serve with our jerk chicken or jackfruit recipes. Preparation time: 5 minutes Cooking time: 20 minutes Serves: 4 • 1 tbsp oil • 1 onion, peeled and chopped • 2 garlic gloves, crushed • ½ tsp dried thyme • ½ tsp salt • 200g basmati rice • 400ml coconut milk • 275ml water • 400g tin red kidney beans, drained • 1 tsp allspice Method 1 Heat the oil in a pan, then add the onions, garlic and thyme and cook for 5 minutes. Add the salt and rice and cook for another 2 minutes 2 Pour in the coconut milk and water, bring to the boil and simmer for 10 minutes 3 Add the red kidney beans and allspice and return to the boil, cover and remove from heat. Leave for 5 to 10 minutes until the liquor is absorbed. Tip: This recipe can easily be doubled if you need a larger serving. *Please check our online Food and Drink Information for suitable products.