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Dairy-free Butternut Chicken

 

What if you could get the tenderness of fried chicken without all the deep-fried grease? Enter buttermilk roast chicken. Thighs and drumsticks (so much more flavoursome than chicken breasts) get a long marinating in garlic, spices and a dairy-free “buttermilk” – the result is chicken with burnished-gold skin and succulent meat. No deep-frying required. The perfect accompaniments have to be cornbread and slaw (recipes below).


(Serves 4)

1 tbsp lemon juice
300ml almond milk
2 tsp plain soya yogurt
3 tsp cayenne pepper
3 tsp mustard powder
4 garlic cloves, peeled and bashed with the flat of a knife
2 tsp sea salt and plenty of freshly ground black pepper
2 tsp maple syrup
1kg chicken thighs and drumsticks
Olive oil


Add the lemon juice to the almond milk, stir, leave to rest for 5 minutes, then stir in the soya yogurt.

To make the marinade, add the cayenne pepper, mustard powder, bashed garlic cloves, salt, pepper and maple syrup to the almond buttermilk, whisking briskly with a fork to combine.

Place the chicken thighs and drumsticks in a large, sealable freezer bag. Pour in the marinade, seal and place flat in a baking dish in the fridge, making sure the chicken is well coated. Marinate in the fridge for at least 6 hours or overnight.

Preheat the oven to 220°C/425°F/Gas Mark 7. Remove the chicken from the marinade and shake off any excess liquid. Space the chicken pieces out in a roasting tin, drizzle with a little oil and roast for 30 minutes, until the chicken is cooked through and the skin is golden brown with dark, burnished patches.


Red cabbage and sesame slaw


50ml lemon juice

50ml white wine vinegar

1 tbsp caster sugar

1 red cabbage, finely shredded

1 spring onion (white and green part), sliced

large handful of coriander leaves

1 tbsp sesame seeds

Sea salt and freshly ground black pepper


Whisk together the lemon juice, vinegar and sugar. Pour this mixture over the shredded cabbage and stir to combine.

Add the spring onion, coriander and sesame seeds. Season and toss everything together well.


Dairy-free cornbread


340ml soya or almond milk

Juice of ½ lemon

200g polenta

40g self-raising flour, sifted

1 tsp baking powder

½ tsp bicarbonate of soda

50g caster sugar

1 tsp sea salt

1 large egg, beaten

30g dairy-free sunflower spread, melted and cooled

1 spring onion (white and green part), finely sliced

20 x 20cm square baking tin, greased and lined


Preheat the oven to 200C/400F/Gas mark 6.

Mix together the soya or almond milk and lemon juice in a measuring jug and leave to stand for 5 minutes.

Meanwhile, fold all the dry ingredients together in a large bowl with a large metal spoon, until just combined. Pour in the almond milk and lemon juice mixture, add the egg, melted spread and spring onion and whisk together to combine.

Pour the batter into the prepared tin and bake for 25 minutes, or until golden on top. Leave to cool for 5 minutes in the tin, before cutting into squares and turning out on to a wire rack to cool slightly. Best served when still warm.

Comments

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By: Linda B
On: 03/10/2015 10:44:28
On behalf of the lactose intolerant people everywhere thank you Grace cuisine! Looks like a lovely recipe. And very easy to make. Wholesome ingredients and flavorful. We'll give it a shot.
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By: Maggie
On: 03/10/2015 10:46:55
I bet this will be good with a little garlic in it as well. Chop up a few garlic cloves. That might be nice. I have a question. What is the difference between sea salt and just plain table salt? I don't have any sea salt. GRACE CUISINE: Hi Maggie, thanks for the comment. The most notable differences between sea salt and table salt are in their taste, texture and processing. Sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with little processing. Depending on the water source, this leaves behind certain trace minerals and elements. The minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels. Table salt is typically mined from underground salt deposits. Table salt is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping. Most table salt also has added iodine, an essential nutrient that helps maintain a healthy thyroid. Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often promoted as being healthier. Sea salt and table salt contain comparable amounts of sodium by weight. Whichever type of salt you enjoy, do so in moderation. The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 milligrams a day ? or 1,500 milligrams if you're age 51 or older, or if you have high blood pressure, diabetes or chronic kidney disease. Enjoy the recipe! Be sure to let us know how you get on.
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By: Adam
On: 03/10/2015 11:13:25
Thanks. I sometime feel like I've tried every chicken recipe under the sun. This one I've not tried though. Looks nice. I'll use the soya milk. I like the almond kind but I think that's nicer for things like coffee and cereal rather than cooking. But that's just my personal taste. I'm not lactose intolerant technically but I've noticed some stomach problems when I eat a lot if dairy so it's nice to have options.
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By: Anna
On: 03/10/2015 11:22:09
LOVE the cornbread recipe! Nice idea with a chicken dish. I adore cornbread. I haven't made this recipe though. I read an article recently about dairy and evolution. Humans are the only mammal that consumes dairy after infancy. We adapted. It's interesting. It said that those who digest it best are likely to trace their ancestry to cultures that had a heavy dairy component in the farming economy. But it made me think that if naturally we wouldn't eat it after very young childhood and had to evolve and adapt maybe we shouldn't? There are never easy answers though and I am wary of catch all rules or trends or anyone who is too pushy about such ideas. Still it's good to mix it up I think. So these are some nice options.
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By: Matt G.
On: 03/10/2015 11:57:42
The intro talks about fried chicken and that's the exact reason I never will eat fried chicken. It's so fatty and greasy and bad for you. Chicken isn't bad for you. It's simple protein and can be low fat. But wen you fry it in oil it turns into awful artery clogging belly bloating junk food. I appreciate recipes that offer alternatives. I wish places like KFC would learn and stop serving junk. But people think it's chicken so it's ok and better than McDonald's. It's not. It would be so interesting to see a nice healthy option like this on their menu. I think the customers would be amazed at the difference and how much better it can be. Sorry to rant. But this recipe just got me thinking and it's a pet peeve I have.
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By: Maggie
On: 03/20/2015 19:28:08
The best recipes are the ones that give you the whole meal and all the instructions. I like that a lot. I don't like it when I have the main meal and have to figure what to make with it and then evenif they tell you what you can make with it they don't say how then you have to go find the recipe yourself. I like how this one gives the sidedishes and also how to make them.

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