For the chicken
1 tbsp olive oil
1.6 kg/3lb 8oz chicken, cut into 8 pieces
1 lemon, cut into chunks
175ml/6fl oz low FODMAP chicken stock
125g/4½ oz golden syrup
small handful fresh oregano leaves
For the salad
150g/5oz feta cheese, crumbled
small handful fresh flatleaf parsley and mint
2 Lebanese cucumbers, chopped
50g/2oz black olives, pitted and halved
3 tbsp olive oil
1 tbsp lemon juice
freshly ground black pepper
For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden.
Add the lemon, chicken stock and syrup, reduce the heat, cover the pan and simmer for 20 minutes or until the chicken is cooked through.
Lift out the chicken and put on a baking tray. Increase the heat under the sauce, and simmer, uncovered for another 15 minutes to thicken.
Place the chicken under a hot grill for five minutes until crisp. Arrange the chicken on a platter, drizzle with the sauce and sprinkle with oregano.
For the salad, gently mix together the feta, parsley, cucumber, mint and olives in a large bowl.
Whisk the olive oil and lemon juice and season with salt and pepper. Toss the dressing with the salad. Serve.
Recipe adapted from: Good Food