Low FODMAP Chicken Cacciatore Dinner Lunch Print this recipe Details Serves: 6Number of ingredients: 14To prep: 10 minutesTo cook: 40 minutesDifficulty: Easy Nutrition per servingKilojoules: 1411Calories: 337Protein: 32.6gFat: 11gSaturated Fat: 2.9gCarbohydrates: 23.6gCarbohydrates per 100g: 4.46gFibre: 7gSodium: 368mgPotassium: 1074mg Ingredients 6 skinless chicken thigh fillets, fat trimmed and cut in half 2 tablespoons Garlic infused olive oil 4 spring onions (green tops only), chopped 1 large red capsicum, chopped 1 medium eggplant, diced 2 x 400g tins crushed tinned tomatoes, no added salt 1/4 cup warm water 1 teaspoon Low FODMAP chicken stock* 1 tsp dried oregano leaves 1/4 cup fresh chopped basil leaves Salt and freshly ground black pepper ½ cup black olives, halved 2 cups cooked brown basmati rice Method Trim chicken fillets so excess fat is removed. Add 1 tablespoon of olive oil to a large non-stick pan casserole pot and place on medium-high heat. Add the chicken thighs to the pan and sauté until brown on each side. Set aside’ Add 1 tablespoon of olive oil to the casserole pot. Add the spring onion, capsicum and eggplant and sauté over medium heat until the vegetables are soft. Add the chicken back to the pot along with the tomatoes, chicken stock, and oregano. Cover the pot and bring to a simmer. Turn heat to low and simmer for approximately 30 minutes, until the chicken is tender. Turn off heat. Just before serving, add basil and olives. Serve with 1/3 cup cooked rice for each person.
