12 skinless and boneless chicken thighs

2 unwaxed lemons

100ml/3½fl oz olive oil

2 tbsp garlic infused oil

2 dried or fresh bay leaves

2 tsp paprika

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried chili flakes

¼ tsp ground cinnamon

¼ tsp freshly grated nutmeg

2 tsp sea salt flakes

lettuce leaves, to serve

For the shawarma sauce

250g/9oz lactose free plain yogurt

4 tbsp tahini

fat pinch salt, or to taste

1 tbsp pomegranate seeds*

*do not exceed - moderate fructan


Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil, then add all the remaining ingredients.

Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.

When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.

Tip the contents of the freezer bag into a shallow roasting tin. Make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.

When the chicken’s more or less cooked, make the sauce simply by combining the lactose free yogurt with the tahini, stir and salt to taste, and sprinkle with a few pomegranate seeds.

Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them.

If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Oven-cooked chicken shawarma
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How to make garlic  infused oil - click here
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