large handful flaked almonds
1 carrot, diced
1 celery stalk, diced
1 tbsp lactose free butter
1 tbsp garlic infused oil
thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful green olives, stoned
250ml gluten-free chicken stock or bone broth
a small pinch of chili powder or 1 fresh, red chili, chopped (optional)
150g green beans, halved
handful fresh coriander, chopped
handful fresh parsley, chopped
Serves - 4
In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
In the same pan, heat the lactose free butter and gently cook the vegetables for 8 mins until softened. Add the garlic infused oil, ginger and spices, and fry for 1 min more.
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Add the red peppers, lemon slices, olives, stock or bone broth and and chili, if using. Simmer with the lid on for about 40 mins until the chicken is cooked through.
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Recipe adapted from: Good Food