One of my favourite recipes is an Ottolenghi dish based on chicken, cinnamon, onion, hazelnuts and honey – a middle eastern baked chicken recipe that I cook for special occasions. Obviously this is certainly not advisable for those people following a low fodmap diet, I have changed this recipe and it certainly does taste just as good as the original! I didn’t need to add any salt and pepper to the dish as my palate is used to not using them and bacon is very salty, you can add a small amount if needed, but do taste if first!
1/2 white cabbage
4 teaspoons maple syrup (make sure it has no fructose-glucose syrup added)
1 heaped teaspoon of asafoetida
1 teaspoon of cinnamon
6 skinless chicken thighs
6 rashers of smoked bacon (fat removed)
1 tablespoon vegetable oil
50g of chopped pecan nuts
Wrap each chicken thigh with bacon – wash hands after using raw meat and any utensils used – do not wash the chicken thighs before use.
Chop cabbage thinly
In a small pan add vegetable oil, maple syrup and spices and heat gently to release the aroma.
Add the cabbage to a roasting tray
Pour over the spiced oil and mix well with cabbage
Place chicken thighs on the top and leave in the fridge for a couple of hours to marinade.
Heat an oven to gas mark 6, 220 deg.C and bake for 30 minutes.
Chop the pecan nuts and sprinkle over the bake and bake for a further 5 minutes.
Chop chives over the dish to serve.
Serves 4-6 people depending on the size of the chicken thighs. Serve with boiled rice and green salad.