This is another recipe for FODMAP dieters, but is also perfectly delicious if you are not on the diet. I adapted this from a really great recipe from Angela Hartnett, who has a gift with meats and keeping things flavorsome yet simple. If the Chorizo is to heavy for people who are just beginning the diet, I recommend substituting it with Paprika spiced Pancetta, either bought this way or added separately.
1 Chicken/jointed and breasts cut in half
3 tbsp Garlic infused oil
3 red peppers
100 grams Chorizo, peeled and sliced
1 leek, chopped fine green part only
2 celery chopped fine
1-2 tbsp Sage chopped
2 tsp thyme
2 tsp tomato paste
1 Tsp Spanish Paprika
Freshly chopped chives to serve
salt and freshly ground black pepper
Season chicken with salt and pepper. Heat some oil in a pan and brown the chicken on both sides for about 4 to 5 minutes. When golden, remove and set aside. Cut the peppers lengthwise and dice roughly. Cook the chorizo for 2-3 minutes. Add the peppers, leeks, celery, tomato paste and herbs. And cook another 2 minutes. Preheat oven to 180 C. pour the chorizo mixture into roasting pan and place chicken on top. Zest the lemon and squeeze over top. Bake for 40-45 minutes, turning the chicken over halfway through once. Serve with chives and fresh lemon wedges.