Traybake chicken & ginger pilaf

Serves 2

Gluten free*

Low Histamine


2 chicken breasts

1 tbs olive oil

1 white onion, diced

1 garlic clove, finely diced (optional)

1 tsp ground turmeric

small piece ginger, diced

½ tsp ground cardamom

¼ cup apple juice

1 red capsicum, diced large

¾ cup basmati rice

pinch salt

pinch black pepper (optional)

For the tahini sauce

¼ cup tahini

¼ cup warm water (if needed, depending on desired consistency)

½ teaspoon dried sage or fresh

¼ tsp garlic powder (optional)

½ tsp apple cider vinegar (optional)


1. Heat the oven to 200°C. Add the onion, garlic, ginger, cardamom, turmeric, olive oil and apple juice to an ovenproof pan and stir to combine.

2. Place the chicken breasts on top.

3. Cover with foil and bake for 20 minutes.

4. Cook rice.

5. When 20 min is up, remove foil, add in capsicum and bake for another 20-25 min.

6. Remove chicken and add rice to the pan, stirring well so it is nice and combined with the juice and spices. You may need to add some more apple juice if its looking on the dry side.

7. Pop the chicken back in the pan and then the oven, baking for another 10 min so that the chicken is cooked through.

8. Serve with a sprinkle of parsley, salt and pepper as desired.

*Assuming ingredient packet labels have been checked and are gluten free.

Recipe adapted from throughthefibrofog.

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