Ingredients:

• 1kg skinless chicken thighs or breast fillets
• 2T Gluten Free Flour
• 1 teaspoon Lemon pepper or cracked black pepper
• 1 teaspoon Sea Salt
• 1 teaspoon curry powder

Mix flour and spices in a plastic bag, add chicken pieces and shake well.

Method:

Heat 1T of coconut oil in a pan and brown chicken. Then place chicken in a casserole dish.

Now blend together,

• 1 ½ teaspoons Quinoa flour
• 1 ½ cups water
• ¼ cup fresh lemon juice
• 1 dessertspoon of hot chilli sauce
• Pinch of Nature sweet powder
• 1 teaspoon of Tamari sauce

Stir mixture over heat until it boils and thickens-

Add 1 dessertspoon LSA and pour over chicken pieces.

Cover and cook at 200degC for about one hour or until chicken is tender.

Serve with mashed Carrots

Mashed Carrots

Ingredients

• 1 1/2 pounds carrots, halved lengthwise (if large) and cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 2 teaspoons honey
• 1/2 teaspoon chili powder
• coarse salt and ground pepper

Method:

Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper