Gluten Free-zer Friday – Spiced Chicken

by angelaskitchen on January 21, 2011

It’s been a full week here what with the big birthday and the driver’s permit earned.  Whew!  I am looking forward to the weekend!

Right now it is -11 degrees F here.  That is just C-O-L-D!  Does anyone else have their desire to knit increase in direct proportion to the drop in temperature?  The colder I am, the more furiously I knit, as if I could knit quickly enough to make something to warm me up in enough time to make a difference.  Hmmm…. I should just get up and put on a sweatshirt, don’t you think?

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Spiced Chicken

1 1/2 pounds chicken (skinned or boneless, skinless)

6 green onions, thinly sliced

3/4 cup orange juice

1 1/2 Tablespoons brown sugar

1 1/2 Tablespoons finely grated or minced fresh ginger

1 Tablespoon olive oil

3 cloves garlic, minced

1 teaspoon coriander

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

Put all ingredients, except for chicken, into a gallon-sized, zip-sealed freezer bag.  Seal.  Mix ingredients around in bag until well blended.  Open bag and add chicken.  Seal and mix chicken around in marinade until coated.  Open a small area of the seal, squeeze out as much air as possible and reseal bag.  Label and freeze.

To serve: Thaw chicken.  Arrange chicken in an oiled 9×13 pan then pour marinade over chicken.  Bake at 375 degrees uncovered for 25 to 35 minutes.  Time will depend on if you used bone-in chicken and the size of your chicken pieces.  Cook until cooked through and its juices run clear.  Serve chicken over rice or quinoa with the sauce in pan.

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