by | Apr 27, 2021 | Chicken, Featured


I love easy cooking. When it is easy to put together, easy to cook, easy to serve up & easy to clean up afterwards!  This dish is just that! Easy, delicious, Low FODMAP and sure to be a winner!

This recipe uses your good old fashioned fry pan & saucepan, however I prefer to do it all in my slow cooker.  Mine has a sear setting so that I can seal the chicken first and then add the other ingredients and turn it onto the slow cooker setting.  If yours doesn’t have a sear setting, simply follow step 1 & 2 of the instructions below and then add everything into your slow cooker and turn onto low for 6+ hours.  Come home to a mouthwatering chicken dinner!




  •  4 chicken thighs
  • 1/4 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1 3/4 teaspoon ground cumin, divided
  • 1 3/4 teaspoon paprika, divided
  • 1 tablespoon avocado oil
  • 1 red & green capsicum, each, chopped and deseeded*
  • 1 large tomato, chopped
  • 1 tablespoon ginger, chopped, fresh
  • 1 teaspoon turmeric powder
  • 1 cup white rice, uncooked
  • 2 cups Vegetable Stock (Low FODMAP avail at most supermarkets)
  • 2 cups spinach


    1. Sprinkle each side of the chicken with salt, pepper, 1 teaspoon cumin and 1 teaspoon paprika.
    2. Melt the coconut oil in a large frypan over a medium high heat on the stove. Add the chicken thighs and cook each side for 5-7 minutes or until browned on each side. Remove the chicken and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly. (This is the part where I now add everything to my slow cooker and continue to cook in there while I am busy out & about.)
    3. Add the chopped capsicum, tomato, and ginger to the same pan and sauté for a few minutes to soften. Add the the remaining 3/4 teaspoons of cumin and paprika along with the turmeric powder to the pan. Mix the spices into the vegetables to coat.
    4. Stir in the uncooked rice and mix until the rice is coated with both spice and vegetables. Pour the stock into the pan and cover the rice. Carefully add the chicken back into the skillet, cover with a fitted lid and simmer over a medium-low heat for 20 minutes until the liquid is almost absorb. Stir the spinach into the pot, cover and cook until the liquid is fully absorbed and the spinach is wilted. (For the slow cooker version, don’t add the spinach until about 5min before you are going to serve the dish)
    5. Garnish with freshly chopped coriander  and serve.


    Green capsicums are high fodmap in large quantities. This recipe calls for 1 green capsicum for the whole dish (serves 4 people) which would still make it low FODMAP for a single serving. If you’d prefer, feel free to just swap out the green capsicum for another red capsicum to avoid any potential problems.