Chicken thighs with ginger and celery
Low histamine, corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free
- 2 tbsp coconut oil
- 2 large leeks, sliced moderately thinly
- 3 large sticks celery, sliced crossways thinly
- 1 red pepper, pipped and sliced into shortish segments
- 75g piece of fresh ginger, peeled and sliced into thin matchsticks
- 4 chicken thighs
- seal salt and freshly ground black pepper
- 200ml water
- Heat the coconut oil in a wide pan and add the leeks, celery, pepper and ginger.
- Cook all fairly gently for 5–10 inutes or until the vegetables are starting to soften.
- Push the vegetables to the side of the pan (or remove them onto a plate with a slotted spoon), turn up the heat and briskly fry the skin side of the thighs for 3–4 minutes to colour the skin.
- Reduce the heat, turn the thighs over and return the vegetables to the pan.
- Season generously with sea salt and freshly ground black pepper and add the water.
- Cover, reduce the heat till the dish is just simmering, and cook for 35–40 minutes or until the thighs are cooked through.
- Grind over a little more black pepper 'for looks' and serve with green beans.
- NB. Those on low histmine diets should not eat the chicken skins.
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