Latest Posts

Jerk Chicken Bake


baked Jerk Chicken on a baking tray

Jerk Chicken Bake is an easy to make chicken dish. Here I have baked it, thus saving time to do other stuff. It is ideal for a weeknight dinner, for when you are in a rush. In this recipe I have used green chilies instead of scotch bonnet, as that is the only chili I had at hand. I have omitted vinegar to substitute with lemon juice.

The dish originates from Jamaica. It is a blend of African cooking technique with native Jamaican spices. There are two theories for the name:

  • Originally Spanish word "Charqui", used to describe dried meat, was used. Over time this term evolved from "Charqui" to "Jerky" to "Jerk".
  • Another theory is that, Jerk is a technique where you poke holes into the meat, so that the marinate penetrates into the meat.

  • 03:40 mins
  • Serves: 4
  • Easy

Ingredients

Adjust Servings:
2 lb chicken pieces
1 inch ginger
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon garam masala powder
3 cloves garlic
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon cloves powder
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1 teaspoon dried thyme
1 onion
2 green onion
2 tablespoons brown sugar
2 green chilies
1/4 cup olive oil

Steps

1
Done
5 mins
add all the ingredients to the blenderthe spices and seasonings are blended
Put all the ingredients (except the chicken) into a blender and blend until smooth. Adjust seasoning.
2
Done
3 hrs
chicken marinated in egg free jerk seasoning
Pour over chicken in a bowl and mix well. Marinate 3 hours or overnight.
3
Done
5 mins
When ready to cook, heat the oven to 350 o C.
4
Done
35 mins
chicken ready for baking, spread out on a baking tray
Spread the chicken on a baking tray. Place in the oven to cook for 35 minutes or until the chicken is done. Turn the chicken half way through.
5
Done
10 mins
Allergy Friendlly Jerk Chicken Bake and Chana Pulao
Once done take out of the oven and serve as with rice or a side of your choice.

Cook Notes

  • Soy Substitution: simply leave out the soy sauce. Adjust salt to taste.
  • Green Chili Substitution: use scotch bonnet pepper.
  • Serve with my Chana Pulao as a side



Pin for later


pinning image for Jerk Chicken Bake

Chana Pulao


allergy friendy chana pulao with chicken

Allergy Friendly Chana Pulao is easy to make and can be served on it's own as an entree or with a side of meat of your choice and a salad. It is naturally gluten free and does not use any of the other allergens either so is suitable for an allergy friendly diet, unless you are allergic to the rice and chickpeas themselves.

The key ingredients used in this dish are:
  • Basmati rice
  • Chana

The word Basmati means aromatic. This rice has a sweet and pleasant aroma. The grain is longer than most common rice varieties. It is found in the South Asia, hence is a staple in Indian and Pakistani cooking.

Chana is chickpeas in Hindi/Urdu. For this recipe you can use canned chickpeas, like I have in this recipe or use dried chickpeas. If you use the dried chickpeas than you will have to soak the chickpeas overnight and boil them before using in the recipe. This will increase the cooking time. I always like to take the easy way out, so I use canned chickpeas which can be included in the gravy directly after draining, skipping the whole step of soaking and cooking the chickpeas.

Some Benefits of using chickpeas

  • They have moderate amount of calories.
  • They are a high in protein and fiber, thus a good source for both. This is also the reason chickpeas can be filling thus reducing calorie intake.
  • A good substitute for meat as plant based protein.
  • They are cheap.

  • 01:00 hour
  • Serves: 6
  • Easy

Ingredients

Adjust Servings:
2 cups basmati rice
1 tablespoon ginger garlic paste
1 teaspoon crushed black pepper
2 teaspoons salt
1 teaspoon crushed red chili
2 cans chickpeas
1 tomato
1 onion
3 tablespoons oil
2 green chilies, chopped

Steps

1
Done
2 mins
Soak rice and drain chickpeas.
2
Done
20 mins
frying the onions until golden
Slice the onion. Heat oil on medium to low heat and fry onion until golden.
3
Done
10 mins
  • adding tomatoes and all the seasoning to the pot
  • adding the chana (chickpeas) to the pot
  • cooking the mixute until water dries off
Then add ginger garlic paste, crushed red chili, salt (1 teaspoon), tomatoes, crushed black pepper and chickpeas. Cook until the water dries out and oil seperates.
4
Done
5 min
adding gluten free rice and chickpeas
Now add two cups water with 1 teaspoon salt. Let it come to a boil then add the rice.
5
Done
10 mins
cooking the rice and chickpeas until water dries off
Cook the rice until the water dries out and rice is half done.
6
Done
10 mins
adding the green chilies on top for the last step of vegan chana pulao
Now add the green chilies on top, cover with lid. Turn the heat to low and let it simmer for 10 minutes or until the rice is full cooked. Take off the heat and serve.

Cook Notes

  • Substitue any other beans you like for chickpeas



Pin for later


pinning image for allergy friendly vegetarian chickpea pulao

Allergy Friendly Asian Chicken Balls


Allergy Friendly Asian Chicken Balls on a bed of rice

This is an Asian inspired dish. It uses chicken mince in the meatballs instead of beef. I think you can substitute the meat of your choice. It is a very easy dish to make.

In this Allergy Friendly Asian Chicken Balls. first shape the mince into balls and then fry them. The corn flour gives it a crispy texture when fried. It also serves as the binder. If you cannot use the corn flour, see the chef notes below. Once the balls are fried the sauce comes together very quickly and easily. Serve the dish with plain boiled white rice or with my restaurant style fried rice.


  • 01:00 hour
  • Serves: 6
  • Easy

Ingredients

Adjust Servings:
Marination
1 lb chicken mince
1 tablespoon ginger garlic paste
1 teaspoon crushed black pepper
1 teaspoon salt
2 tablespoons lemon juice
3 tablespoons corn flour
2 green onion
oil, for frying
Sauce
1 green chili
2 tablespoons oil
1 tablespoon crushed garlic
1 1/2 cups pasta sauce
1 teaspoon black pepper
1 teaspoon brown sugar
salt, to taste
1 cup water or chicken stock
1 tablespoon corn flour
Garnish
1 green onion, chopped

image of egg free vinegar free allergy friendly fried rice recipe

Steps

1
Done
10 mins
chicken mince marinated with spices
Marinate chicken mince with all marination ingredients for 10 minutes.
2
Done
20 mins
  • chicken balls frying in oil
  • fried gluten free egg free chicken mince balls on a kitchen towel
Shape into balls and fry until golden, remove and keep aside.
3
Done
1 min
garlic and green chilli frying in oil
Heat oil in a pan, fry crushed garlic and chopped green chili for about a minute.
4
Done
1 min
cooking the sauce ingredients
Mix the corn flour with 1 cup water/stock. Add this mixture to the pot along with the rest of the sauce ingredients. Cook to thicken the gravy to desired consistency.
5
Done
1 min
chicken balls in tomaato sauce
Now add the chicken balls and let it simmer for a few minutes. Lastly add the green onions on top. Serve with rice.

Cook Notes

  • Corn Flour Substitution: Use same amount of gluten free flour as the corn flour, mentioned above.
  • You can add more corn flour if you think the sauce is too thin.
  • Add more water if the sauce is too thick.



Pin for later


pinning image for Allergy Friendly Asian Chicken Balls

Homemade Fried Chicken Dinner


Homemade Fried Chicken with wedges

This is a quick and easy recipe of Homemade Fried Chicken. You can make them as spicy or mild as you want. It is very easy to prepare. The chicken is marinated in spices for half an hour and then fried. You can deep fry them or even in an air fryer for a healthier version. Serve them with homemade fries or wedges, yum!

In this recipe you will find two ingredients that you might not be familiar with, they can be found in the international section of the grocery store or in any Indian store:

  • Garam Masala: a blend of spices, such as black pepper, cumin, coriander seeds etc.
  • Chaat Masala: it uses garam masala as the base but has added chili powder and dry mango powder for the tang.
  • 02:30 mins
  • Serves: 4
  • Easy

Ingredients

Adjust Servings:
12 Chicken pieces
2 tablespoons gluten free flour
3 tablespoons corn flour
2 tablespoons lemon juice
3 tablespoons dairy free milk
1 teaspoon red chili powder
2 tablespoons ginger garlic paste
1/2 teaspoon garam masala powder
1/2 teaspoon chat masala powder
1 teaspoon salt
1/4 teaspoon black pepper powder
1 teaspoon cayenne pepper
oil for frying, as needed

Steps

1
Done
2 hours
chicken marinated in gluten free, egg free and dairy free spice mix
Mix all the ingredients together and leave it for 2 hours.
2
Done
20 min
Allergy Friendly chicken and wedges
Deep fry for 20 mins or until the chicken is done.

Cook Notes

  • Corn Free: Substitute same amount of gluten free flour.
  • Air fry for healthier fried chicken.



Pin for later


pin for the recipe

Kung Pao Chicken with Roasted Chickpeas


Kung Pao Chicken with Roasted Chickpeas on rice

The most popular dish in a Chinese takeout menu is Kung Pao Chicken. It is a Szechuan dish named after a governor of China's Szechuan province. Also known as Gong Bao or Kung Po, it is a very quick and easy dish to make. Usually made with chicken, peanuts and chilies, it is a combination for sweet, salt, spicy and sour.

Here, this all time favorite gets a make over to a healthy homemade allergy friendly Kung Pao Chicken with Roasted Chickpeas. I air fried the chicken instead of stir frying, just because frying makes everything that much more tasty and air frying makes it healthier than deep frying.

To give it an allergy friendly twist:


  • Lemon juice is substituted for the vinegar.
  • Roasted chickpeas are used to replace the peanuts. The chickpeas give a hint of nutty taste and crunch, like the peanuts. I am going to call this dish, Kung Pea Chicken, get it? 😉

With these substitutions the dish becomes nut free and vinegar free. It does not have a lot of sauce but a cup of stock can be added to make more sauce. I serve it over a bed of fried rice, get my secret recipe for restaurant style fried rice here.


  • 00:45 mins
  • Serves: 4
  • Easy

Ingredients

Adjust Servings:
Marination
1 lb chicken boneless cubes
1 tablespoon soy sauce
1 tablespoon corn flour
Sauce
10 button red chilies
1 tablespoon ginger julienne
1 tablespoon crushed garlic
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon crushed red pepper
1 tablespoon pasta sauce
2 tablespoons oil
Garnish
3 green onion, chopped
3 tablespoons roasted chickpeas

image of egg free vinegar free allergy friendly fried rice recipe

Steps

1
Done
5 min
Marinate chicken with all marination ingredients for 10 minutes.
2
Done
35 mins
gluten free and egg free air fried chicken
Air fry for 35 minutes until light golden, remove and keep aside.
3
Done
1 min
ginger garlic and red chilli frying in oil
Heat oil in a pan, fry crushed garlic, ginger julienne and button red chilies for about a minute.
4
Done
1 min
coat the air fried chicken in sauce
Add all the seasoning, sauces and chicken, fry for a minute.
5
Done
1 min
peanut free egg free vinegar free gluten free Kung Pao Chicken with Roasted Chickpeas
Lastly add the green onions and roasted chickpeas on top.

Cook Notes





Pin for later


pinning image for Kung Pao Chicken with Roasted Chickpeas

Jhat Pat Chicken


plate of Jhat Pat Chicken

Jhat Pat Chicken is a very quick and easy recipe and a little different from your regular chicken dinner. Ideal for weeknight meal when you are running around for after school activities or come home late from work and have no time for an elaborate dinner. This is an ideal recipe for those nights.

Jhat Pat is an Urdu word which means quickly or promptly, which is what this dish is. It comes together in no time and can be served with bread of your choice or boiled rice. Usually boneless chicken cubes are used but I just used bone-in chicken pieces, which add to the flavor.

Here it is made allergy friendly and healthier by:

  • Vinegar Free: Using lemon instead of vinegar to give a tang to the dish.
  • Using honey powder instead of sugar to give it a healthier twist.

  • 00:45 mins
  • Serves: 4
  • Easy

Ingredients

Adjust Servings:
2 lb skinless bone-in chicken pieces
3 tablespoons oil
1 teaspoon cumin
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon honey
1 tablespoon soy sauce
4 tablespoons lemon juice
8 whole red chilies
1 onion, cubed
1/2 green and red pepper, cubed (each)
1 tablespoon ginger/garlic paste

Steps

1
Done
5 min
Cut all the veggies into cubes.
2
Done
2 min
cubed and stir-fried onions, green and red peppers
Heat 1 tablespoon oil in a pan. Add the vegetables along with the red chilies and stir-fry for 2 minutes. Take out of the pan and set aside.
3
Done
1 min
In the same pan, add the rest of the oil and ginger/garlic paste. Fry until fragrant.
4
Done
30 min
chicken cooking in a pot
Add the chicken and all the spices and seasonings, fry on high heat for a few minutes. Then lower the heat, add a 1/2 cup water and let the chicken cook through until tender.
5
Done
5 min
Add the vegetables back into the pan and simmer for five minutes. Serve with bread or rice.

Cook Notes

  • Soy Free: Leave the soy sauce out and season with salt to taste.
  • Vegetables: use different colored peppers or onion to make the dish colorful.
  • Use boneless chicken cubes for even more faster cook time.




Pin for later


pinning image for allergy friendly Jhat Pat Chicken

Pinterest