Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

No bones here, this dish usually uses thighs, but I have avoided the bones, making it more manageable for all ages.

Serves: 4

Prep time: 15 mins

Cooking time: 40 mins

Ingredients

  • 2 large chicken thighs cut into bite size pieces
  • 2 tbsp coconut oil
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 spring onions, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 1 tbsp honey
  • 1 clove garlic, crushed
  • 1 stalk celery, finely sliced
  • 1 can (440g) diced tomatoes
  • 2 tbsp tomato paste
  • 1 large red capsicum, cut into 1cm pieces
  • 2 tbsp parsley, finely chopped

Method

  • In large saucepan, heat coconut oil.
  • Add chicken, salt, and pepper and cook stirring for 10 minutes.
  • Add all other ingredients and stir well.
  • Bring to the boil, cover and reduce heat and simmer for 30 minutes, removing lid for last 10 minutes.
  • Serve with my creamy mashed cauliflower, or your choice.

Notes

I have not used many ingredients in this recipe, so that it remains low disaccharide, and not too rich for young children to share.


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