85g pine nuts
2 tbsp olive oil
1 tbsp chopped chives
1 tsp turmeric
1 tbsp low FODMAP curry powder
8 skinless boneless chicken thighs
350g long grain rice
850ml low FODMAP chicken stock
handful fresh cilantro leaves, to serve
Heat oven to 200C/fan 180C/gas 6.
On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
Heat the oil in the casserole dishadd the chicken thighs and cook for 3-4 mins until browned all over.
Add the curry powder and fry gently for 3-5 mins.
Tip in the rice, turmeric and 700ml stock, then bring to the boil.
Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock and chives if needed.
Cook until the chicken is done and the rice tender.
Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh cilantro.
Recipe adapted from: Good Food