Gluten-Free Chicken Mandalay Recipe

About this recipe

A flavorful gluten-free dinner featuring tender chicken, sweet dates, and vibrant green peppers in a rich, spiced sauce. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 200G All Things Butter Unsalted Butter
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• 1kg 1kg Green Pepper
• 1 Kg Dried Figs, 1Kg
• - Forest Whole Foods Organic White Quinoa
• - Jalpur Curry Powder
• 100G Terre Exotique Winemaker'S Salt, 100G
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Cut 4 chicken breasts into chunks or slices.
2. 2. In a large skillet, melt 1/4 cup butter over medium heat.
3. 3. Sauté the chicken pieces until golden brown on all sides, then remove and set aside.
4. 4. In the same skillet, combine 1 cup chicken consommé, 1/2 teaspoon curry powder, 1 tablespoon finely chopped onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well.
5. 5. Return the chicken to the skillet, cover, and simmer on low heat for 45 minutes, stirring occasionally.
6. 6. Meanwhile, peel and segment 1 orange, reserving the juice in a small bowl.
7. 7. Mix the reserved juice with 1 teaspoon lemon juice and 2 tablespoons cornstarch until smooth.
8. 8. In a separate saucepan, cook the syrup mixture over medium heat, stirring constantly, until thickened and clear.
9. 9. Add 1 cup chopped dried figs and 1 cup diced green pepper to the thickened sauce. Simmer for 3 to 4 minutes.
10. 10. Gently stir in the orange segments.
11. 11. Combine the orange sauce with the chicken mixture in the skillet, ensuring everything is evenly coated.
12. 12. Serve the dish hot over a bed of quinoa. Enjoy!