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Turmeric and lemon chicken tajine

What to do with a free-range chicken if you have a Tajine pot in your kitchen equipment? A naturally gluten free dish to bring diabetes and celiac disease together: Turmeric and lemon chicken tajine.

Looking out of the kitchen window, a picture that changes daily according to the colours the sky takes on has been accompanying me for weeks. This is the maple tree that has lived with us since we moved in our current place, and every year in autumn it gives us palettes of colour that turn on and off depending on how the sun’s rays or the rain hit its leaves.

It was the colours of these leaves that made me think of the orange of turmeric and the yellow of lemon. Add to that the fact that my parents gave me some free-range chickens directly from the farm where they live, well, I couldn’t help but prepare a dish that is as simple as I like, but absolutely unforgettable.

And you know what? Although the colours are those of autumn, this chicken is a delight at any time of the year and with whatever side dish you are comfortable preparing.

Turmeric and lemon chicken tajine

carbohydrates per 100g negliglible

Ingredients for 4 servings

  • 3-4 chicken legs (depending on size)
  • approx. 200g stock
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp turmeric
  • 2 tbsp chopped parsley or coriander
  • 1 lemon
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Heat the oil in the Tajine or in a saucepan. Gently fry the thinly sliced onion and the clove of garlic for 3-4 minutes without browning them. Add the chicken pieces and brown them evenly, turning the pieces often and adjusting the heat.
  2. Add turmeric, 1 tablespoon chopped parsley or coriander, stock, lemon peel (only the yellow part) in large pieces, salt and pepper, then simmer with the lid on for about 2 hours (cooking times depend on the chicken!).
  3. If necessary, remove the lid, turn up the heat and allow the cooking juices to thicken slightly.
  4. Serve accompanying the meat with a side dish of seasonal vegetables to taste or even these Cauliflower patties.
I colori della Tajine di pollo alla curcuma e limone

The colours of the Turmeric and lemon chicken tajine

Version with gluten of Turmeric and lemon chicken Tajine

The recipe contains only naturally gluten-free ingredients.

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Turkey meatballs with saffron

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Our much-loved meatballs are back on the table with these Turkey meatballs with saffron, the perfect dish to please young and old alike. Why? Simply because they contain the right nutrients, they can be prepared with vegetables and have that nice shape typical of goodies that are eaten one after the other.

Meatballs are also a practical solution for household supplies: when you make them, you can make extra amounts and, once cooked, you can put them in the home freezer to have them ready in minutes in case of emergency. You can defrost them first in the microwave oven and then heat them in a non-stick pan, or simply wait for them to defrost and heat directly on the stove.

Today’s proposal is a light, delicate and lightly spiced recipe: Turkey meatballs with saffron.

Prepare your shopping list with these ingredients and fire up the cooker… let’s get started!

Turkey meatballs with saffron

6.9g carbohydrates per 100g

Ingredients for 6 servings

  • 700g ground turkey meat
  • 450g milk
  • 250g leek
  • 100g robiola cheese
  • 80g breadcrumbs**
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 1 sachet of saffron
  • rice flour*, extra virgin olive oil, salt, herbs

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Chop the leek very finely and sweat it in a non-stick pan with a little oil.
  2. Place the minced meat in a bowl, add the stewed leek, season with salt and add the Parmesan, robiola cheese, breadcrumbs, egg and chopped herbs, then mix well.
  3. Form patties 3-4 cm in diameter, roll them in rice flour and brown them on both sides in a non-stick pan with a little oil. Now dissolve the saffron in the milk, add a little salt and pour it over the meatballs. Cover and cook, allowing the saffron sauce to thicken well.

polpettine-di-tacchino-allo-zafferano-senza-glutine-uno-chef-per-gaia

Version with gluten of Turkey meatballs with saffron

Replace gluten-free breadcrumbs with standard breadcrumbs.

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