Ingredients


8 chicken thighs, skin on and bone in

2 red peppers chopped

2 tsp paprika

zest and juice 1 lemon

good handful parsley, roughly chopped

150ml low FODMAP chicken stock

2 tbsp green olives

1 can chopped tomatoes

1 tsp sugar

1 tbsp olive oil

1 tbsp garlic infused oil

Chopped parsley to serve








Method


Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish.

Mix everything together with your hands and season.

Bake for 45 mins, stirring the onions after 20 mins, until the chicken is tender. Serve with rice.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Spanish Chicken Casserole
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