Chicken Casserole
1.5kg chicken pieces (for best flavour, leave the skin on)
4 tps cold pressed sunflower oil
2 large onions, thinly sliced
4 cloves garlic, crushed or finely chopped
2 tps cold pressed sunflower oil
4 tps freshly squeezed lemon juice
2 tps grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 tps unrefined raw cane sugar
2 tps dry mustard
2 tps gluten-free curry powder
4 tps wine vinegar (NOT malt vinegar)
2 tps teryaki or gluten-free soy sauce
salt and freshly ground pepper
Directions:
Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Either cover & leave on Hob for 40 mins or pur into a casserole dish & pop into the oven 180C for 1 hr. Delicious served with rice.