If you’ve been here for a while, you all know I manage Spice Babies. Mild salsa is seen as hot around here. With that in mind, I’m grateful for my younger brother who was more than happy to let me test the first version of this recipe on him. Once I understood how those spices really worked, I made a version I knew the kids could tolerate. A real win-win if you ask me.
The nice thing about spicy recipes like these: you can increase and decrease the heat-based spices to your preferences. So don’t let the word spicy throw you off too much. No matter how much you use, you’ll have a delicious chicken dinner.
Allergy Status (Does Not Include Your Yogurt of Choice)
Free From: Wheat/Gluten, Dairy*, Egg, Soy*, Tree Nut (including Coconut)*, Peanut, Fish, Shellfish, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mustard, Oat*, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, GAPs, Paleo, SCD
**This recipe requires the use of yogurt, and most dairy free options will contain a major allergen. There are oat yogurts available, but I have yet to find one that uses GF PP oats.
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