The combination of spices, lemon and herbs from The Gut Health Diet by Christine Bailey provide plenty of flavour for this Turkish-inspired, one-pot dish. It’s ideal for a weekday meal because it can be prepared ahead of time. Serve with cauliflower rice or Paleo bread, if you like. A spoonful of sauerkraut or pickles alongside the dish will give it a probiotic boost.
Preparation time: 10 minutes
Cooking time: 55 minutes
1 small pinch of saffron threads
4 boneless chicken thighs
1 tbsp coconut oil
4 shallots, cut into halves
2 garlic cloves, sliced
¼ tsp ground turmeric
½ tsp ground coriander
½ tsp ground cumin
2 tomatoes, chopped
10 pitted green olives
250ml/9fl oz/1 cup chicken bone broth (page 39)
1 preserved lemon, chopped
1 handful of parsley leaves, chopped
sea salt and ground black pepper
Seeded Paleo Bread , to serve (optional)
- Preheat the oven to 180°C/350°F/Gas
- Put the saffron in a small mortar and crush using a pestle. Leave to one side.
- Season the chicken with salt and pepper. Heat the oil in a flameproof casserole over a medium heat and cook the chicken on all sides for 2–3 minutes to brown it. Remove the chicken and leave to one side.
- Add the shallots, garlic, saffron and spices to the casserole. Cook gently for 5 minutes or until the shallots are soft. Return the chicken to the casserole and scatter over the tomatoes and olives.
- Pour in the broth and bring to the boil. Cover and cook in the oven for 45 minutes or until the chicken is tender and cooked through. Stir in the preserved lemon and parsley, then serve with Paleo bread, if you like.