Ingredients


2 tbsp olive oil

4 red cpeppers, deseeded and cut into large chunks

2 x 400g/14oz can chopped tomato

½-1 tsp dried chili flakes

1 tsp smoked paprika

1 tsp ground cumin

1 tsp sugar

1 tsp dried oregano

1 tsp chopped chives

16 boneless skinless chicken thighs

To serve

15g pack coriander, chopped

good squeeze lime juice


Serves - 4







Method


Heat oven to 180C/fan 160C/gas 4. Heat a pan, then stir in the peppers, then pour in the tomatoes, followed by chili, spices and oregano.

Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 50 mins.

Remove from the oven and stir in the chives, it is now ready to serve, scattered with chopped coriander. You can make this up to 2 days ahead and keep chilled.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chili chicken
IBS-Health.com IBS-Health.com