Need an Allergy Friendly Baked Chicken

aidelmaidel ↓

Thu, Jan 06 2011, 12:50 pm

So we have a bunch of food allergies and sensitivities in our house. I am sick of making the same 3 types of chicken and are looking for something different, and easy. Nothing too patchke. I also don't have a working food processor at the moment.

Our limitations are:
- No Red Dye (no duck sauce, no apricot preserves, etc)
- No MSG
- Nothing aged (soy sauce, balsamic vinegar, wine)
- No Sulfites, no Nitrates
- Paprika seems to be an issue
- No Tropical fruit (pineapple, mango, papaya, coconut, etc).
ETA: No ginger, curry, cumin, or anything too "Spicy"

In general my DH and kids like "sweet" chicken, I like savory.

Please help!

Last edited by aidelmaidel on Thu, Jan 06 2011, 4:43 pm; edited 1 time in total

HindaRochel ↓

Thu, Jan 06 2011, 1:03 pm

Pineapple (in its own juice) makes a sweet taste. I like it with green peppers, and maybe a bit of honey and cinnamon?

↑ aidelmaidel ↓

Thu, Jan 06 2011, 1:04 pm

HindaRochel wrote:

Pineapple (in its own juice) makes a sweet taste. I like it with green peppers, and maybe a bit of honey and cinnamon?

Nope, ALLERGIC to pineapple - two of us. Hives inside the mouth that bleed. Sad

↑ HindaRochel ↓

Thu, Jan 06 2011, 1:13 pm

aidelmaidel wrote:

HindaRochel wrote:

Pineapple (in its own juice) makes a sweet taste. I like it with green peppers, and maybe a bit of honey and cinnamon?

Nope, ALLERGIC to pineapple - two of us. Hives inside the mouth that bleed. Sad

Sorry missed that line...what fruits are in? I would just cook down a sweet type fruit and cook it down (it really won't take that long...cut up small, add a BIT of water, maybe honey? Don't tell me...cinnamon and maybe a bit of ginger...then use the sauce on the chicken. NOT good for this week I suspect.

↑ aidelmaidel ↓

Thu, Jan 06 2011, 1:14 pm

HindaRochel wrote:

aidelmaidel wrote:

HindaRochel wrote:

Pineapple (in its own juice) makes a sweet taste. I like it with green peppers, and maybe a bit of honey and cinnamon?

Nope, ALLERGIC to pineapple - two of us. Hives inside the mouth that bleed. Sad

Ginger is also a problem.

I *could* do apple and onion chicken. That's an idea.

↑ HindaRochel

Thu, Jan 06 2011, 1:17 pm

That is a strict diet...wish I could have come up with more ideas....I'm sure someone will!

racz

Thu, Jan 06 2011, 1:20 pm

can you do salad dressing or ketchup/mayo and breadcrumbs?

Dip the chicken or cultet into salad dressing (I use honey mustard, or russian but any works) then bread crumbs or matzo meal , spray the pan before with Pam .

↑ aidelmaidel ↓

Thu, Jan 06 2011, 1:21 pm

racz wrote:

most bottled dressings have MSG or another glutamate. I'm getting sick of bread crumbs - my main 3 chickens are:

garlic/paprika
savory breaded chicken
BBQ chicken

mha3484

Thu, Jan 06 2011, 1:25 pm

How about a peanut sauce? I don't have a recipe on hand but there are probably tons on the internet.

ra_mom ↓

Thu, Jan 06 2011, 1:53 pm

Italian chicken is delicious

• chicken bottoms, thighs and legs separated OR 1 chicken, cut into 8ths

• 1 small yellow squash, cut into half moons or large dice
• 1 small zucchini, cut into half moons or large dice
• 1/2 container grape tomatoes

• 4 Tbsp lemon juice
• 1/2 cup oil
• 2 cloves garlic, crushed
• 1/2 tsp dry mustard
• 1/2 tsp basil
• salt to taste

Arrange chicken pieces in a 10 x 14 pan. Sprinkle with vegetables (I like to put them on the sides of the chicken so that the tops get totally brown.)
Combine lemon juice, oil, garlic, dry mustard, basil and salt to taste in a container. Cover and shake well.
Pour over chicken and vegetables.
Bake uncovered at 350 for 2 hours (or in a time pinch, at 375 for 1 and a half hours.)

saw50st8

Thu, Jan 06 2011, 1:57 pm

How about something with apricots? Like a duck sauce type?

↑ ra_mom ↓

Thu, Jan 06 2011, 2:04 pm

Mustard Poppy Chicken from Chocolate Moose

chicken pieces
mustard
lemon juice
brown sugar (Domino makes pour-able lite brown sugar, which is great for sprinkling in this recipe)
poppy seeds

Arrange chicken pieces in a pan. Skirt some mustard on each piece of chicken, and smear evenly.
Drizzle some lemon juice on top. Sprinkle very generously with brown sugar.
Bake.
Sprinkle with poppy seeds. (You may want to drizzle some pan juices on chicken first so that poppy seeds stick better.)

Last edited by ra_mom on Thu, Jan 06 2011, 10:01 pm; edited 3 times in total

EMmom

Thu, Jan 06 2011, 2:08 pm

oven fried chicken - basically shake chicken in a mixture of flour and various spices (watever u want) and bake at 450 flipping it over after 20 minutes.

MommytoB

Thu, Jan 06 2011, 4:36 pm

From about.com

Ingredients:
•4 pounds (2 kilograms) chicken pieces
•2-4 Tbsp. canola oil or 1/4 cup melted margarine
•1/2 cup honey
•1/4 cup mustard
•1 tsp. curry (I use cumin instead)
•1 clove garlic, minced
•1 tsp. salt
Preparation:
1. In a small bowl, mix together melted margarine, honey, mustard, curry, garlic and salt.
2. In a shallow baking pan, place chicken pieces skin-side down. Pour dressing over the chicken. Cover and marinate in the refrigerator for 2 hours.
3. Preheat oven to 350°F (180°C).
4. Place chicken in oven, covered, for 30 minutes.
5. Uncover the chicken and turn skin-side up. Baste.
6. Bake at 350°F (180°C) for an hour or until cooked through and browned. Baste once or twice during the hour.

Also -- most preserves I buy are only fruit, sugar, maybe lemon juice -- but no dye! Check a different brand!

↑ aidelmaidel ↓

Thu, Jan 06 2011, 4:44 pm

Wow, this is great. Keep these coming. Maybe I'll have a month of new recipes...

↑ ra_mom ↓

Thu, Jan 06 2011, 4:48 pm

aidelmaidel wrote:

Wow, this is great. Keep these coming. Maybe I'll have a month of new recipes...

If you'd like recipes for any of the dishes I listed above, let me know.

↑ aidelmaidel ↓

Thu, Jan 06 2011, 4:51 pm

ra_mom wrote:

aidelmaidel wrote:

Wow, this is great. Keep these coming. Maybe I'll have a month of new recipes...

If you'd like recipes for any of the dishes I listed above, let me know.

Yes! I'll take whatever you have handy.

↑ ra_mom

Thu, Jan 06 2011, 9:53 pm

Honey Chicken
4 chicken bottoms, thighs and legs separated OR 1 chicken cut into 8ths
3/4 cup honey
1/4 cup mustard
1 Tbsp garlic powder
1/2 tsp black pepper

Arrange chicken pieces in a 9x13 pan.
Combine honey, mustard, garlic and pepper. Pour over chicken.
Bake uncovered at 375 for 1 hour.

Honey Mustard Chicken
chicken pieces
garlic powder
salt and pepper

1/2 cup mustard
1/2 cup honey
1/2 cup light brown sugar
1/4 tsp salt

Sprinkle chicken with garlic powder, salt and pepper.
Combine sauce ingredients; pour over chicken. Bake uncovered at 375 for about 1 hour, until nicely browned.

Lemon Pepper Chicken
1 Tbsp olive oil
zest of 1 lemon
2 cloves garlic, crushed
1/2 tsp salt
1/2 tsp coarse black pepper

Combine oil, lemon zest, optional garlic, salt and pepper to form a paste. Rub all over chicken.

Crispy Garlic Chicken
4 chicken bottoms, skin removed, thighs and legs separated OR 1 chicken, skin removed, cut into 8ths
3 Tbsp olive oil
4 cloves garlic, minced
3/4 tsp salt
1/8 tsp pepper
1 cup corn flake crumbs

Place chicken pieces in a Ziploc bag. Over the chicken drizzle olive oil, garlic, salt and pepper.
Marinate for 8 hours of overnight.
Dredge chicken in corn flake crumbs, and arrange in a greased 9x13 pan.
Bake uncovered at 350 for 1 hour and 30 minutes.
(This is heavenly with skinless boneless chicken bottoms. Baked at 400 for 20-25 minutes.)

Chicken Oreganata
2 plum tomatoes, diced
1 cup grape tomatoes, halved
4 Yukon gold potatoes, not peeled, diced
1 onion, quartered
1 chicken, cut into 8ths
3 cloves garlic, chopped
1/2 tsp Kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
oregano
1/4 cup olive oil

Place tomatoes, potatoes and onions in the bottom of a very large heavy baking dish.
Place chicken side by side with vegetables.
Sprinkle on the chopped garlic, salt, pepper, garlic powder, and lots of oregano. Drizzle with oil.
Bake uncovered in oven preheated to 450 for 1 hour.

Herb Roasted Chicken (potatoes optional)
chicken pieces
2 Tbsp olive oil
1 Tbsp parsley flakes
1 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 tsp oregano
1 tsp salt
1/4 tsp black pepper

Place chicken pieces in a 9x13 pan. Add oil and seasonings. Toss chicken and mix well welll to coat. Rearrange chicken pieces nicely in pan.
Bake uncovered at 400 for 1 hour and 10 minutes.
(Can use a larger pan, add 1-1/2 lbs. halved baby red potatoes, double the oil and spices, and make a 1 pan dinner.)

Oven Fried Chicken
10 - 12 chicken drumsticks
1/4 cup flour
1-1/4 tsp salt
1 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 cup oil

Preheat oven at 450. Place oil in a pan, then place in hot oven until oil is sizzling.
In a food storage bag, combine flour, salt, curry poweder, onion powder, garlic powder, and black pepper.
Coat chicken with seasoned flour mixture, shaking about 3 legs at a time in the bag. Place chicken in prepared pans in the hot oil. (Do not crowd the pans, or the chicken won't be very crispy. Use 2 pans if you need to.)
Bake uncovered, for 40 minutes. Turn over and bake 25 minutes longer, or until tender and nicely browned.

Mushroom Sauce Chicken
• chicken pieces
• 1 medium onion, diced
• 3 Tbsp oil
• small can mushrooms
• 2½ Tbsp flour
• 1 cup chicken broth
• salt and pepper to taste

Sauté onion until soft. Add mushrooms and sauté an additional 5 minutes.
Sift in in flour slowly, while pouring in broth. Continue to cook and stir until thickened.
Season with salt and pepper to taste.
Pour over chicken pieces. Bake at 350 covered for 1 hour, and then uncovered for an additional 30 min.

aidel, can you use ketchup? Heinz ketchup has: Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.
I have recipes for sesame chicken, cranberry chicken

how about apricot preserves? The Polaner apricot preserves has: Apricots, High Fructose Corn Syrup, Corn Syrup, Sugar, Citric Acid, Pectin and Potassium Citrate.

Last edited by ra_mom on Mon, Nov 14 2011, 5:41 pm; edited 6 times in total

bnm

Thu, Jan 06 2011, 10:00 pm

I like plain broiled- no spices or anything, put in broiler, 20 minutes on each side.

can you do onion chicken? make a mix of sliced onions and oil and spices-whichever you can use, put some on bottom of chiicken, some spices on the chicken and the rest of the onions on top. cover and bake

↑ aidelmaidel ↓

Thu, Jan 06 2011, 10:19 pm

Ketchup is fine, so is mayo and mustard.

Apricot preserves are off the table because they are preserved with sulfites (dd has an epipen for sulfites).