Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

MEAT AND POULTRY

image

image

Serves 4

SLOW ‘N’ LOW BAKED CHICKEN WITH CHIPOTLE GLAZE AND BLACK BEANS

SLOW ‘N’ LOW CHICKEN

1 free-range chicken

Salt

Freshly ground black pepper

2 tbsp olive or cold-pressed canola oil

CHIPOTLE GLAZE

2 tbsp chipotle paste

2 tbsp olive or cold-pressed canola oil

BLACK BEANS

1 yellow onion

1–2 garlic cloves

14 oz (400 g)/1 can black beans, cooked

2 tbsp olive or cold-pressed canola oil

Salt

Freshly ground black pepper

1 tbsp chopped fresh parsley or cilantro

GRILLED MANGO

1 mango

1 tbsp olive or cold-pressed canola oil

PICO DE GALLO SALSA

3 tomatoes on the vine

1 red or yellow onion

1–2 garlic cloves

1 red chili pepper

½–1 tsp chopped ancho chili

½ yellow, red, or orange bell pepper

½ bunch chopped cilantro, optional

½ tsp (2 krm) salt

1 tbsp olive oil

½–1 lime

Preheat the oven to 302°F (150°C). Season the chicken with salt and pepper, and drizzle it with oil. Place the chicken on a rimmed baking sheet and roast it on the middle rack of the oven for approximately 1½ hours, or until the internal temperature of the chicken reaches 172.4–176°F (78–80°C).

Mix the chipotle paste and oil to make a glaze. When 10 minutes roasting time remains, remove the chicken from the oven and brush it with the glaze. Put the chicken back in the oven to finish cooking; brush the chicken with the glaze again immediately after the roasting is complete.

Peel and finely chop the onion and garlic. Mix the beans with onion and oil. Season with salt and pepper, and fold in the parsley or cilantro.

Peel and cut the mango into wedges. Brush the wedges with oil and grill them in a grill pan or on a grill.

Cut the tomatoes into wedges and remove the seeds. Finely dice the tomato. Peel and finely chop the onion and garlic. Cut the chili into small pieces. Finely dice the bell pepper. Mix everything with the cilantro (if using), oil, salt, and pepper, and finish off by squeezing in some lime juice.

Serve the chicken on a platter together with the beans, Pico de Gallo salsa, and grilled mango.

Serves 4

CARNITAS, GUACAMOLE, AND MANGO SALSA

CARNITAS

1 batch of cornbread tortillas (recipe on page 96)

2¼ lbs (1 kg) pork collar roast, in one piece

½ tsp (2 krm) salt

½ tsp (2 krm) freshly ground white pepper

2/5 tsp (2 krm) ancho chili powder

2/5 tsp (2 krm) paprika powder

1½ tsp coconut sugar

2/5 cup (100 ml) BBQ sauce (see recipe below)

½ quart (500 ml) water

2 tbsp tamari soy sauce

Cold-pressed canola oil or olive oil, for frying

CHILI GLAZE

¼ cup (50 ml) liquid honey

½ tsp (2 krm) chili flakes

1 tbsp tamari soy sauce

BBQ SAUCE

2 tbsp coconut sugar

¼ cup (50 ml) maple syrup

1 tbsp lemon juice, freshly squeezed

4–5 plum tomatoes

¼–½ cup (50–100 ml) water

2 tbsp tamari soy sauce

½ tsp (2 krm) chili flakes

GUACAMOLE

Basic recipe from page 119 (excluding pomegranate seeds)

2 green, yellow, or red tomatoes

½–1 jalapeño pepper

2 tbsp chopped cilantro

MANGO SALSA

1 mango

1 yellow tomato

½ white globe onion

1 tsp lime juice, freshly squeezed

Preheat the oven to 255°F (125°C). Dice the tomatoes, and mix together all the ingredients for the BBQ sauce in a stainless steel saucepan. Cook and reduce for about 10 minutes while stirring. Strain the sauce through a sieve and let it cool.

Rub the pork collar with spices and coconut sugar. Sear the meat on all sides in some oil until it is nicely browned. Place the meat in a lidded, ovenproof pot (a cast-iron Dutch oven, for example) and pour in the BBQ sauce, water, and soy sauce. Put the lid on the pot and place it on the middle rack of the oven. Let it cook for at least 6 to 7 hours. You may need to add some more water during this time. Baste the meat at this time, and turn the meat over at the cooking time’s midpoint. The meat will be ready when it is very (fork) tender. Test by using two forks: the meat should easily pull apart. Drain off any remaining liquid and let the meat cool in the pot.

Mix the glaze and brush it onto the meat. Shred the meat.

Finely dice the tomatoes for the guacamole. Peel and finely chop the onion and garlic. Finely chop the jalapeño, too. If you leave in the jalapeño’s seeds, the guacamole will be spicier. Halve the avocado and remove the pit. Scoop out the avocado flesh and mash. Mix all the ingredients together.

Peel and dice the mango for the salsa. Dice the tomatoes, and peel and chop the onion. Mix all the ingredients together.

Serve the pulled pork with BBQ sauce, tortillas, guacamole, salsa, and lettuce. Better still, serve some extra avocado and sesame seeds on the side.