One of my favorite pastimes is searching through the internet for gluten free blogs that I’ve not found before. Yesterday I was checking out Celiac Chick’s blog, great resources, and there was a video from Elana on gluten free chocolate chip cookies made with almond flour. This got my attention. Mention chocolate and I’m sure to follow. I clicked through to her blog, Elana’s Pantry and found Roasted Chicken with Olives and Prunes and information on her new cookbook coming out.
First, the cookbook is called the Gluten-Free Almond Flour Cookbook written by Elana Amsterdam. It is scheduled to be published August 4th, 2009 and is on pre-order status at Amazon. Now, back to the chicken dinner I found on her blog. It looked delicious and inspired me to see what I had in the cupboards. I was already planning on roasting my chicken so I just needed to find things to add to the bird. I found dates and
caperberries. Not many people have even heard of caperberries but I’ve found them to be a great addition to many dishes. If you must have the full description of caperberries check out wisegeek. The short answer is they are larger than capers and have a less intense flavor.
With my weekend being as busy as my weekdays, I wanted to cook my chicken in the crockpot instead of the oven. This way I could start it when I had time in the late morning and it would be ready at dinner time.
The addition of the dates and caperberries added a nice flavor the meal. The chicken did a wonderful job of creating juices for me to turn into a light sauce. Just strain the liquid into a sauce pan, let it start to boil, and add your arrowroot slurry.
I served this roasted chicken with Seasoned Fingerling Potatoes and a salad.
I hope you will give this a try or find inspiration from both my chicken and the one at Elana’s Pantry. Please share with us what ingredients you used and how it turned out.
1 organic whole chicken
4-6 Medjool dates, pitted
2-4 bay leaves
1-2 tsp French thyme
Celtic Sea Salt & Pepper to taste
½ cup water
Extra Virgin Olive Oil
Clean your chicken and place it into the crockpot. Place a few caperberries, date and bay leaf into the cavity. Coat the outside of the chicken with olive oil. Sprinkle the thyme, salt and pepper on top. Place the dates and caperberries on the chicken in the creases that can hold them such as between the wings and legs.
Set crockpot on low for 6-8 hours. When it’s done take out the chicken and strain the liquid left behind for a sauce. Thicken this sauce with your arrowroot slurry (arrowroot and cold water mixed together). You can add in a little thyme, salt and pepper to taste. Remember to constantly stir this once you add the slurry.
I served the chicken with Seasoned Fingerling Potatoes and a salad. What will you serve it with?