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Low FODMAP Recipe : Thai roast chicken

Ingredients

2 sticks lemongrass

50g/1¾oz ginger, peeled

3 spring onions green end only

2 medium red chillies

2 medium yellow chillies

1 medium green chilli

1 tbsp ground turmeric

200ml/7oz groundnut oil

1 whole chicken

Method

Set the oven to 180C/350F/Gas 4.

Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.

Brush the chicken generously with the spice mix.

Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken.

Remove the foil half way through to allow the skin to crisp up.

Leave to rest for 15 minutes covered in foil before serving.

Recipe from Good Food magazine

More  Recipes

FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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