large pinch of saffron
100ml low FODMAP chicken stock
2 tbsp olive oil
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chili, deseeded and chopped
2 tbsp sherry vinegar
1 tbsp maple syrup
6 tomatoes, quartered
handful of coriander, roughly chopped
25g toasted pine nuts
Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the chicken. Cook for a few mins until the chicken is browned all over.
Add the cinnamon and chili, and cook for a couple of mins. Add the stock, vinegar, maple syrup, tomatoes and raisins.
Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and pine nuts.
Recipe adapted from: Good Food