Wheat Free Baked Chicken and Spinach Crumble

This recipe is Wheat free and Dairy free.


serves 6
6 chicken leg/thigh pieces, or 1 whole chicken cut into 6 portions
1 tablespoon of Gluten free vegetable stock (bouillon) powder in 500 ml (17 fl oz) 2 cups of water
1 sprig of rosemary
1 bay leaf
1 plump clove of garlic, peeled and crushed
Salt and freshly ground black pepper and grated nutmeg
4 thick slices of 100% pure rye-bread, processed into breadcrumbs
3 heaped tablespoons of oats
1 tablespoon of fresh thyme leaves
500 g (17 oz) 9 cups of frozen leaf spinach, defrosted
1 heaped tablespoon of Dairy free margarine plus
1 heaped teaspoon
2 tablespoons of Gluten free cornflour (cornstarch)
240 ml (8 fl oz) 1 cup of soya cream
A little cayenne pepper Sunflower oil


1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Place the chicken pieces in a deep ovenproof dish, add the stock (bouillon), water, rosemary, bay leaf, garlic, salt, pepper and nutmeg, and cook until tender - about 40 minutes.

3. Cover with foil to keep the meat moist.

4. Meanwhile, mix the breadcrumbs, oats and thyme together with just a little salt, pepper and nutmeg.

5. Cook the spinach for a few minutes in boiling water and drain. Dot with margarine and season to taste with a little salt, pepper and nutmeg and keep covered.

6. Drain all the juices from the chicken dish into a bowl and arrange the chicken neatly again.

7. Make a white sauce in a saucepan by melting 1 heaped tablespoon of margarine and stirring in the cornflour (cornstarch).

8. Gradually incorporate all the stock (bouillon) and juices until you have a thick smooth sauce.

9. Stir in the soya cream and adjust seasoning.

10. Spoon this sauce all over the chicken and then cover with spinach and top with all the crumble mixture.

11. Sprinkle with a little cayenne pepper and sunflower oil and bake for 30 minutes until golden and bubbling.

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