Peanut Butter Coconut Chicken
Three ingredients low FODMAP peanut butter coconut chicken recipe where the chicken is slowly cooked in a rich coconut milk and peanut butter sauce.
Servings: 4 people
- 3 tbsp olive oil OR garlic infused oil
- 4 chicken legs skinless
- 6,3 oz | 180g canned coconut milk*
- 3 tbsp peanut butter
- Pinch of salt
Heat the olive oil in a large pot over medium–high heat.
Toss in the chicken and cook for 2–3 minutes, or until golden brown, turning often to ensure even color.
Cover the chicken with water and let it cook over medium-low heat for approx. 40 minutes, stirring occasionally.
In a separate bowl whisk the coconut milk and peanut butter until well blended.
Add the preparation to the chicken and cook for about 20 minutes.
Give everything a good stir and salt to taste.
Remove from the heat and serve with your favourite rice. I suggest jasmine.
- in the low FODMAP diet we can eat up to 2,12 ounces | 60 grams of canned coconut for cooking. Recipe calls for 3 times more, but it's for four people. If you stick to one serving of the recipe you won't have symptoms.