|
5 Min |
60 Min |
4 People |
|
5 Min |
60 Min |
4 People |
Warm a large metal skillet on medium-high heat. Dry off chicken thighs and season with salt and pepper. Drizzle a little olive oil in the pan to coat it. Place chicken on hot pan (it’s ok to let them touch, fit them all in the pan). Let chicken brown on one side, about 4 to 5 minutes, then flip chicken and brown on the other side. Whisk the Fody Low FODMAP BBQ Sauce, soy/tamari, and ginger in a small bowl. Using a spoon, spread the sauce all over chicken in pan (after first flip). Cover with lid, reduce to minimum heat and cook one hour until tender.
*Alternatively, place chicken and other ingredients in a slow cooker and cook on low 8 hours or high 4 hours. Chicken will be tender and pull apart nicely.
Serve your Low FODMAP braised chicken with cooked rice and steamed vegetables!
Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author and teacher. She was diagnosed with IBS in 2007 and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey with the Beyond FODMAPs Insider’s Club.
stephanieclairmont.com