I love a recipe that looks really impressive but is actually super easy, this dish does exactly that. It is my go to meal for both a mid-week meal and a dinner party, it works just as well for both!
Ingredients
- 4 tbsp Olive Oil
- 2 tsp Asafoetida
- 4 tbsp Gluten Free Flour
- 2 tbsp Smoked Paprika (if you have hot paprika then use 2 tsp)
- 8 skinless Chicken Legs (or 4 chicken breasts if you prefer)
- 2 tbsp Grated Root Ginger
- 4 tbsp Golden Syrup
- 250ml Low Fodmap Stock (or use a stock that avoids your allergens)
- 2 Limes, cut lengthways into thin wedges
To Serve
- Steamed rice or Quinoa
- Asian steamed baby greens i.e. Pak Choi
- Coriander Leaves
Utensils
- Small Saucepan
- Freezer or Sandwich Bag
- Large Roasting Tin (to comfortably fit all the chicken in)
Method
- Preheat the oven to 220°C/Gas Mark 7
- Put 2 tbsp of the olive oil in the roasting tin and spread it around evenly.
- Put the remaining 2 tbsp of olive oil in a small saucepan, on a medium heat, and add the asafoetida. Mix and heat for 1-2 minutes or until the asafoetida goes slightly golden in colour. Leave to cool completely.
- Put the flour and paprika in a plastic freezer or sandwich bag. Shake (with the top sealed) until fully combined. Put the chicken legs into the bag one at a time and shake up and down (with the bag closed) to lightly coat each leg in the flour mixture. Place in the roasting tin.
- Drizzle the cooled asafoetida/oil mixture, over the chicken.
- Place the roasting tin in the oven and cook for 20 minutes, turning once during this time,
- Meanwhile mix the ginger, golden syrup and stock together. Pour over the chicken and add the lime wedges. Cook for a further 10 minutes or util the chicken is golden and the juices run clear when cut.
- To serve, sprinkle the chicken with lots of coriander leaves. Place it on a bed of steamed rice/quinoa and pak choi.
