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Recipes Low FODMAP and Gluten Free Recipe - Chicken with spiced eggplant
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For the chicken

1 large corn-fed chicken, jointed into 8 pieces

salt and freshly ground black pepper

3 tbsp olive oil

3 red peppers, cut into 2.5cm/1in squares

1-2 tbsp chopped fresh sage

2 tsp chopped fresh thyme

1 lemon, juiced, zested

For the spiced eggplant

2 large eggplant, cut into 2.5cm/1in sliced

125ml/4fl oz olive oil

1 tsp paprika

1 tsp mild chili

good pinch cumin

handful basil leaves, torn

handful coriander leaves, picked from stems

sea salt and freshly ground black pepper


Preheat the oven to 180C/350F/Gas4. Season the chicken pieces with salt and freshly ground black pepper.

Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes.

When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.

Heat the remaining tablespoon of olive oil in the same frying pan and add the peppers, sage and thyme to the pan and cook for another 2-3 minutes. Tip the peppers into a roasting tin and place the chicken pieces on top.

Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.

Meanwhile, for the spiced eggplant, heat a griddle pan.  Mix the spices and olive oil together.   

Mix the eggplant in the spiced oil, then cook on the griddle pan, until the eggplant is cooked through.  Serve the chicken and eggplant together with rice.

Recipe adapted from: Good Food