Ingredients


8 chicken thighs, skin on

zest and juice 2 large lemons, plus extra wedges to serve

2 tbsp olive oil

small bunch thyme, leaves picked

1 tbsp garlic infused oil

100g lactose free cream

small pack coriander, finely chopped

pinch of saffron, soaked in 1 tbsp warm water

2 tbsp maple syrup







Method


Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish.

Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic infused oil, and pour over the chicken. Cover and chill for at least 1 hr.

Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season.

Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.

Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins.

Meanwhile, mix together the lactose free cream, coriander, 1 tbsp lemon juice and seasoning.

Mix 1 tbsp lemon juice, the saffron with its soaking water, and maple syrup, then spoon over the chicken and bake for another 5-10 mins.

Serve the chicken with the dip and extra lemon wedges.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Saffron chicken
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