For the chicken

½ chicken breast, skin removed, cut into strips

1 tbsp olive oil

salt and freshly ground black pepper

1 egg, beaten

1 tbsp cornflour

1 tbsp maple syrup

For the chili jam

8 red pepper, deseeded and roughly chopped

10 red chili, roughly chopped

finger-sized piece fresh root ginger, peeled and roughly chopped

400g can chopped tomatoes

750g golden caster sugar

250ml red wine vinegar

To serve

1 fresh lime

Rice or fries and salad


For the chili jam tip the peppers, chilies (with seeds) and ginger into a food processor, then whizz until very finely chopped.

Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.

Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn.

It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely.

Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

Preheat the oven to 180C/350F/Gas 4. For the chicken, dip the chicken in the egg, then the cornflour and season with the salt and pepper.

In an ovenproof griddle pan, heat a small amount of oil over a medium heat and add the chicken pieces, turning them until they are browned all over.

Drizzle the maple syrup over the chicken and transfer the pan to the oven for 7-8 minutes to cook the chicken through.

Serve with rice or fries and a fresh wedge of lime.

Recipe adapted from: Good Food

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