FODMAP: Spanish Chicken with Chorizo, Red Peppers, and Sage

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.

Serves 4

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

1 lemon

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.


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