Low Fodmap Miso Mustard Chicken
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Prep Time: 5 min
Cook Time: 30 mins
Total Time: 35 mns
Serves: 4
Ingredients
2 lbs. Chicken Thighs (skinless/boneless)
1 tbsp Butter (DF Sub - coconut oil or beef tallow, duck fat, etc.)
1 tbsp Garlic Oil
2 tsp Salt
1 tsp Pepper
¾ tsp Paprika
2 cups Water
1 ½ tbsp Brown Spicy Mustard
1 tbsp Whole Grain Mustard
1 tbsp Miso Paste (white)
1 tsp Fody Chicken Soup Base
½ tsp Thyme (dried or fresh)
3 tbsp Coconut cream (solids at top of can only)
2 tbsp Cornstarch (+ ¼ cup water)
Cook with me!
Instructions
Prep. Start by trimming any excess fat from your chicken thighs, then season one side with ½ tsp salt, ¼ tsp pepper, and ¼ tsp paprika.
Sear. In a large saucepan, bring 1 tbsp of butter and garlic oil up to temperature over high heat. Place your chicken thighs in the pan, seasoned side down. Season the other side with ½ tsp salt, ¼ tsp pepper, and a ¼ tsp paprika. Sear chicken over high heat for about 5 minutes per side. Once you get a nice sear, remove your chicken from the pan and set aside. **Your chicken does not need to be cooked all the way through, we will finish cooking it in the sauce.
Combine. Next, deglaze your saucepan with a splash of water. Once you’ve loosened all of the chicken bits with a wooden spoon, add the rest of your water along with the mustards, miso paste, chicken stock concentrate, thyme, coconut cream, and the remaining ¼ tsp of paprika. While your sauce is coming back up to a simmer, combine the cornstarch and water in a measuring, being sure to mix well. Add your cornstarch slurry to the pan, bring back up to a strong simmer, and you’ll see your sauce starting to thicken.
Simmer. Add the chicken thighs back to your saucepan. Bring to a strong simmer, then reduce heat to low, cover and simmer for 10-15 minutes, or until your chicken thighs are cooked all the way through.
Serve. Finish with a final dusting of smoked paprika, and garnishing with some fresh thyme or parsley. I like to serve this dish alongside quinoa and sauteed veggies, but would pair equally well with rice or potatoes.
ENJOY!
Notes: If you are sensitive to nightshades, just skip the paprika and peppers. ;)
Thank you guys so much for trying this recipe! Find me on instagram and let me know in the comments how you liked it, and most importantly, how you felt afterwards. Don't forget to tag me if you post it, I'd love to see your cooking!!
