1 tbsp olive oil
500g skinless, boneless chicken thighs, cut into chunks
1 red pepper, deseeded and chopped
2 celery sticks, finely chopped
1 tsp garlic infused oil
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
I tbsp chopped chives
1 tbsp corn flour
400g can chopped tomatoes
400ml low FODMAP chicken stock
Heat the oil in a large pan over a medium high heat.
Add the chicken and cook in batches for about 5 mins to brown all over.
Remove the chicken with a slotted spoon and set aside.
Add the red pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little.
Stir in the spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan.
Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add half the sage.
Mix 1 tbsp of cornflour with 3 tbsps of water thoroughly, then add to the mix.
Then add the garlic oil and chives.
Turn down to a simmer, put on the lid and cook for 10 mins.
Then season and serve, scattering the rest of the sage over.
Recipe adapted from: Good Food