Moroccan Style Pot Roast Chicken

I was looking for an easy roast chicken recipe, low carb, low gluten and low number of dishes and this is what I came up with.  Super tasty.

Ingredients

• Celery
• Sweet potato
• Other hard veg (carrot, sweet, etc.) - Optional
• Chicken
• Lemon
• Tinned tomatos
• Chickpeas (I just used tinned ones)
• Cauliflower
• Other soft veg (beans, zucchini, etc.) - Optional
• Cummin
• Paprika
• Garam masala
• Garlic

 Method

1. Pre-heat oven to 170 degrees C.
2. Chop up celery and hard veggies and fry them in a stove and oven safe pot (i.e. cast iron) with some olive oil and garlic.
3. Prep the chicken by putting the lemon inside it and rubbing some spices into the skin (you can add a little oil to help it stick) .
4. Add some spices to the veggies in the pot and cook a little longer.
5. Add the chicken on top of the bed of veggies and put in the oven with the lid on.
6. After about 40 min (or 25-30 min before the chicken is cooked if it is large) tip in the chickpeas and tomatos around the chicken and return to oven with lid on.
7. After a further 15 min add the coarsely chopped cauliflower (and other soft veggies) and return to oven with lid on.
8. Cook for a further 10-15 min until the cauliflower is cooked and serve

Lamb marinade - GF

One fine day we were planning a family BBQ at the holiday house when we suddenly realised, that there weren't enough chops and sausages for everyone! :s Then I remember I had a boned half leg of lamb and got to work.

Dish: Lamb marinade
Special need categories: gluten free, low fructose
Special needs translated: no gluten, no onion

Ingredients:

• Lamb (I had a boned half leg)
• Lemon juice & zest
• Rosemary
• Lemon thyme
• Garlic
• Olive oil
• Water
• Salt
• Pepper

Method:
Combine all ingredients in bowl and add the lamb (or add to the lamb). Now to get your hands dirty. Massage the marinade into the meat and make sure the lamb is well covered, including non-liquid pieces. Allow the meat to marinade for at least an hour, longer would be better.

The water is basically used as a filler to allow the marinade to cover the lamb a littler better however most of the liquid came from the lemon juice. Before I marinaded the lamb I made a few extra cuts to allow it to sit flat on the BBQ because that's how we were cooking it. This marinade could be used for roasts or lamb fillets or chops.

Don't forget that you can put your cooked meat back in the marinade or use it as a dressing but only if it has been cooked. This could be either with the meat (i.e. roasted) or separately (i.e. in microwave or saucepan).