100ml/3½fl oz white wine vinegar
2 tbsp dark brown sugar
1 tsp smoked paprika
1 tbsp Dijon mustard (gluten free)
1 tbsp gluten free soy sauce
½ tsp sea salt and black pepper
4 boneless chicken thighs, skin on
For the coleslaw
½ chinese cabbage, finely shredded*
3 carrots, shredded
1 tbsp chives
1 tbsp caraway seeds
1 tbsp chili paste
salt and freshly ground black pepper
*Only use Chinese cabbage, other cabbages are not suitable for the low FODMAP diet.
To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan.
Add the sugar, smoked paprika, mustard and gluten free soy sauce.
Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened.
Remove from the heat and season to taste with salt and pepper.
Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.
Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper.
Place the chicken skin-side down on the griddle and fry for 3-4 minutes.
Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes.
Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving.
Recipe adapted from: Good Food