Low FODMAP Recipe : Oven-baked chicken pilau

Ingredients

85g pine nuts

2 tbsp olive oil

1 stick celery chopped

1 tsp turmeric

8 skinless boneless chicken thighs

350g long grain rice

85g sultanas

850ml chicken stock

handful fresh coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.

Heat the oil in the casserole and soften the celery with the turmeric for 3 mins.

Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil.

Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed.

Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Recipe from Good Food magazine

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