8 chicken thighs, boneless
1 red capsicum, deseeded and chopped
1 stick celery chopped finely
1 can chopped tomatoes or equal quantity fresh vine tomatoes
1 tsp golden syrup
2 tsp paprika
zest and juice 1 lemon
good handful parsley, roughly chopped
150ml low FODMAP chicken stock
1 tbsp olive oil
1 tbsp garlic infused oil
Serves - 2
Heat oven to 190C/170C fan/gas 5. In a large pan heat some oil and seal the chicken.
Reduce the heat and gently cook the capsicum and celery.
Add the remaining ingredients except for the parsley, and bring to the boil.
Carefully transfer all the ingredients into a large, wide ovenproof dish.
Bake for 35 mins, until the chicken is tender. Serve with rice.
Recipe adapted from: Good Food