Wheat Free Chicken in Red Pesto Sauce recipe
information
This recipe is Gluten free abd Wheat free
ingredients
370 g (13 oz) 1 1/2 cups of sun-dried tomato puree or paste
100 g (3 1/2 oz) 3/4 cup of pine nuts
100 g (3 1/2 oz) 3/4 cup of grated sheep's or goat's hard cheese (if you can eat it, omit this if not)
2 whole extra large cooked chickens
600 g (21 oz) 2 1/3 cups of Dairy free, Gluten free mayonnaise
800 ml (28 fl oz) 3 1/3 cups of coconut cream
Salt and freshly ground black pepper
Gluten free chilli sauce/oil to taste
90 ml (3 fl oz) 1/3 cup of cold water
4 mild red chillies, left whole for decoration
Fresh parsley, basil or coriander (cilantro) to decorate
100 g (3 1/2 oz) 3/4 cup of pine nuts
100 g (3 1/2 oz) 3/4 cup of grated sheep's or goat's hard cheese (if you can eat it, omit this if not)
2 whole extra large cooked chickens
600 g (21 oz) 2 1/3 cups of Dairy free, Gluten free mayonnaise
800 ml (28 fl oz) 3 1/3 cups of coconut cream
Salt and freshly ground black pepper
Gluten free chilli sauce/oil to taste
90 ml (3 fl oz) 1/3 cup of cold water
4 mild red chillies, left whole for decoration
Fresh parsley, basil or coriander (cilantro) to decorate
method
1. Put the tomato paste and pine nuts into the food processor and blend.
2. Add the grated sheep's or goat's cheese to taste (if being used).
3. Strip both the chickens of their meat and discard the bones and skins.
4. Chop the meat into bite size pieces.
5. Put the meat into a large bowl with the mayonnaise, red pesto sauce, and coconut cream, and mix well.
6. Season to taste with salt, pepper and chilli sauce/oil.
7. Add the water to loosen the mixture to a perfect consistency.
8. Tip the mixture into a serving dish and decorate with chillies and herbs.
9. Serve with wild rice and Water Chestnut Salad or Pearl Barley Salad
2. Add the grated sheep's or goat's cheese to taste (if being used).
3. Strip both the chickens of their meat and discard the bones and skins.
4. Chop the meat into bite size pieces.
5. Put the meat into a large bowl with the mayonnaise, red pesto sauce, and coconut cream, and mix well.
6. Season to taste with salt, pepper and chilli sauce/oil.
7. Add the water to loosen the mixture to a perfect consistency.
8. Tip the mixture into a serving dish and decorate with chillies and herbs.
9. Serve with wild rice and Water Chestnut Salad or Pearl Barley Salad
serving amount
serves 12
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