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Ingredients


For the chicken

4 boneless skinless chicken breasts

For the spice rub

2 tsp Chinese five-spice powder

1 tsp dried chili flakes

1 tbsp garlic infused oil

8 pinches salt

½ tsp ground white pepper

For the cranberry sauce

300g/10½oz fresh cranberries

100g/3½oz soft brown sugar

2-3 tbsp water

1 lemon, juice only

1 small orange, juice only

2 star anise

1 tsp dry-roasted chili flakes


Serves:  4





Method


For the spice rub, mix together all of the spice rub ingredients until well combined.

For the chicken, preheat the oven to 180C/160C Fan/Gas 4.

Rub the spice blend onto the chicken, then cover and place into a fridge until ready to be used.

When ready remove chicken from the fridge and place on a baking tray with a drizzle of oil.

Cook in the oven for 20-25 mins or until cooked through.

While the chicken is cooking make the cranberry sauce.

Heat all of the cranberry sauce ingredients in a lidded saucepan over a medium heat for 10-15 minutes, stirring well until the cranberries have softened.

Cover the pan with the lid and keep warm over a very low heat.

Remove the chicken from the oven and top with the cranberry sauce.  Serve with rice or potatoes.


Recipe adapted from: Good Food

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Recipes
Low FODMAP and Gluten Free Recipes - Chicken with sweet & sour cranberry sauce
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