2 tbsp olive oil

1 carrot, finely diced

1 celery stalk, finely diced

2 mild red chili, deseeded and chopped

1 tbsp garlic infused oil

4 red pepper, deseeded and cut into large chunks

200g diced pancetta

2 x 400g/14oz can chopped tomato

2 tsp smoked paprika

1 tsp cumin

2 tsp dried oregano

16 boneless skinless chicken thighs

To serve

15g pack coriander, chopped

good squeeze lime juice


Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in the oil for 5 mins until they become soft and start to colour.

Add the pancetta and fry for a few mins more, add the smoked paprika and cumin.

Stir in the peppers, then pour in the tomatoes, followed by a can of water and oregano.

Arrange the chicken thighs on top of the sauce, pushing them under the liquid.

Bring to a simmer, cover, then cook in the oven for 40 mins.  You can make this up to 2 days ahead and keep chilled.

To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot.

Serve with a bag of green salad tossed with olives, tomatoes.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes