Pan Turmeric Chicken Recipe (AIP, Low FODMAP)

I have been revisiting old dishes lately, including the beloved turmeric chicken recipe My last book.

As early as 2017, I did so many times for so many people that I was eventually OD-ed. But this is how we discover the beauty of our past recipes: when this pan version of turmeric chicken enters the oven, the smell that fills my apartment makes me immediately return to all the miracles, excitement and annoyances of the new book launch.

I decided to use this turmeric chicken recipe to make a little mix and match, using the marinade from one of my favorite recipes in my new book, SIBO made simple. The turmeric dill catfish in that book is influenced by Vietnam, similar to This recipe by Cha Ca La Vong.

Fresh ginger, dill, lime juice, maple syrup, and fish sauce are mixed with turmeric to create a gorgeous yellow sauce with just the right mix of sweet, spicy, salty, sour and earthy flavors. In this pan recipe, it becomes particularly pungent and complicated because the chicken needs to be roasted in the oven for a while.

Recently, I have been trying to reduce carbohydrates and try an AIP diet to get my immune system back on track.This is an interesting learning experience, because I know that many of you Hashi Posse members have participated Autoimmune Paleo Protocol, I want to share more recipes that meet the requirements on the website.

If you are not AIP, please feel free to add some heat: Chile flakes, Sriracha, etc. Of course, it can also be tasted with a bed of brown rice or cauliflower rice.

Conversely, if you follow a low FODMAP diet, you can easily replace cabbage, zucchini, green beans, kale, beets, or a mixture of all of the above, with asparagus. In addition, its FODMAP is also very low!

The beauty of pan meals is that you can change the vegetables at any time based on any food in the refrigerator or the diet you follow. Get creative!

Keep reading this pan turmeric chicken recipe. This is a simple spring weekend dinner.

With health and hedonism,

Phoebe

Turmeric chicken with asparagus and radish (AIP, low FODMAP optional)

This pan chicken recipe is a combination of two of my fans’ favorites: Vietnamese catfish and turmeric ginger chicken from the health project book. You can use any type of radish. I bought some purple and white radishes from the farmers market, but you can easily use a bunch of ordinary pink or breakfast radishes. To make this low FODMAP, replace asparagus with 1 head of cabbage and/or ½ pound of green beans.

raw material

• 1/4
  cup
  Coarsely chopped fresh dill
  Tightly packed
• 2
  Spoon
  Ginger crushed
• 1/4
  cup
  Freshly squeezed lime juice
  From 2 limes
• 2
  Spoon
  Fish sauce
  I like red boat
• 2
  Spoon
  coconut oil
  melted
• 2
  teaspoon
  Maple syrup or clover honey
• 1
  teaspoon
  Turmeric powder
• 1
  lb
  Boneless and Skinless Chicken Drumsticks
• 1
  A bunch of asparagus
  Trim on the slope and cut into 1 inch pieces
• 2
  Medium white radish
  Cut into wedges (watermelon, purple or pink will work too!)
• 1
  Spoon
  olive oil
• ½
  teaspoon
  sea ​​salt

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together dill, ginger, lime juice, fish sauce, coconut oil, honey or maple syrup, and turmeric. Fold the chicken, set aside, and marinate at room temperature for 10 minutes.

3. On a lined baking tray, mix the asparagus and radishes with olive oil and salt and arrange them evenly. Put the chicken on top and pour the remaining marinade over the vegetables. Bake until the chicken is cooked through and the vegetables are caramelized, about 25 minutes.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!