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Celiac.com 05/20/2015 - This delightful recipe blends brown sugar, spices, soy and Worcestershire sauces to deliver a sticky, delicious chicken that makes for a tasty departure from the usual dinner. Ingredients: 6 chicken thighs, bone-in or boneless ¼ cup brown sugar ½ cup potato starch or tapioca flour ½ cup water ¼ cup gluten-free soy sauce or tamari 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 teaspoons ground paprika ½ teaspoon fresh grated ginger, or 1 teaspoon dry ground ginger 1 teaspoon kosher salt ½ teaspoon ground black pepper Directions: Heat oven to 200 degrees F. Wash and dry the chicken. In a bowl, blend potato starch or tapioca flour, garlic powder, paprika, salt, black pepper and ginger powder. Coat chicken by dredging it in the flour and spice mixture. Arrange coated chicken skin side up in a single layer in baking pan. Roast, uncovered, at 200 F., for 1 hour. Drain away any pan drippings. Mix water, brown sugar, Worcestershire sauce, and tamari in a pot, and heat over a low flame. When sugar is melted, spoon it over the baked chicken. Raise oven temperature to 250 F., and bake chicken for another 2 hours, or until chicken is fully-cooked and well-glazed. Baste and turn at least time for a nice, even glaze. Serve warm with rice and favorite vegetables.
This recipe was written by Brian Miller for The New York Times. 2 sticks butter (cut into 8 pieces) plus extra to butter pan 8 ounces pitted dates, chopped 1 teaspoon baking soda 5 tablespoons sugar 2 eggs 1 ¼ cups flour (Bette Hagmans gluten-free Blend) ½ teaspoon salt 1 teaspoon vanilla extract 1 ¾ tablespoons baking powder ¼ cup heavy cream 4 ounces brown sugar Optional:: 1 pint whipped cream Preheat oven to 350 degrees. Butter 9 inch, high sided pan. Place dates in saucepan, cover with water and bring to boil, reduce heat to simmer and cook 3 minutes. Add baking soda and set aside. Cream 1 stick butter, sugar and eggs, adding eggs 1 at a time. Gently fold in flour, salt and ½ teaspoon vanilla. Slowly stir in the baking powder and ¼ cup of the date cooking liquid until the cake mixture resembles thick pancake batter (discard rest of liquid). Stir in dates. Bake 30-40 minutes or until cooked in the center. Make the sauce by combining 1 stick of butter, ¼ cup cream, brown sugar, ½ teaspoon vanilla. Bring to boil reduce to simmer, cook 3 minutes. Presentation: Drizzle some of the sauce over cake as it is cooling. Serve the rest of the sauce separately and garnish with whipped cream.