Here is an excellent recipe that my wonderful friend Renee found for a gluten-free evening. We paired it with our best friends, laughter, several bottles of vino and coconut rice with red beans. It is now a recurring favorite meal in our house, served with margaritas and reggae in the background. The recipe is from Karen Robertson's Cooking Gluten-free! cookbook.)
2 whole chicken breasts
1/ 2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons salt
1 teaspoon freshly ground pepper
2 teaspoons fresh thyme
1/4 cup brown sugar, tightly packed
Pound the chicken to within an inch of its life. (Quite fun, actually, if you can stand that sort of thing. Good place to put the day's frustration, into that little metal hammer.) Combine all the spices. Coat the chicken breasts in the spices and preferrably grill or saute in olive oil.
Top it with Mango Cilantro salsa:
2 cups peeled, chopped mango (Campagne mangoes are the best)
1/4 cup chopped red onion
1 Haas avacado, cubed
2 tablespoons chopped cilantro
Juice from 1 lime
Combine ingredients and plate on the top or side of the finished jerk chicken.
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