This hearty meal will improve anyone’s Thursday night – the family will love it! See notes section for Low FODMAP diet tip.
Ingredients
- 8 rashers middle bacon, rind removed
- 8 skinless chicken thigh fillets
- 2 tablespoons olive oil
- 1 cup white long-grain rice
- 6 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 small lemon, rind grated, juiced
- 2 cups Massel chicken style liquid stock
- 1/4 cup coriander leaves
Method
- Step 1Preheat oven to 180°C. Lay bacon flat on a board and cut the round, lean eye off each rasher. Dice eye pieces. Wrap 1 length of remaining bacon around each chicken thigh. Secure with toothpicks.
- Step 2Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until bacon is light golden. Remove to a plate.
- Step 3Add rice and diced bacon to frying pan. Reduce heat to low. Cook, stirring, for 1 minute. Add onions, garlic, turmeric, lemon rind, stock, and salt and pepper to frying pan. Cook, stirring, for 1 minute or until well combined. Transfer mixture to an ovenproof casserole dish. Arrange chicken thighs over rice, pressing down gently. Cover with a tight-fitting lid or foil.
- Step 4Bake for 50 minutes or until rice is tender and chicken is cooked through. Remove from oven. Drizzle with lemon juice. Sprinkle with coriander. Remove toothpicks. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3365 kj
Energy
42g
Fat Total
12g
Saturated Fat
1g
Fibre
63g
Protein
239mg
Cholesterol
1872.52mg
Sodium
2g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting green onions and garlic. Instead, use green tips of spring onion only. Replace olive oil with garlic-infused olive oil. Also check that the chicken stock is onion free.
- Author: Louise Pickford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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