Chicken thighs with ginger and celery

Low histamine, corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Serves 4



  • 2 tbsp coconut oil
  • 2 large leeks, sliced moderately thinly
  • 3 large sticks celery, sliced crossways thinly
  • 1 red pepper, pipped and sliced into shortish segments
  • 75g piece of fresh ginger, peeled and sliced into thin matchsticks
  • 4 chicken thighs
  • seal salt and freshly ground black pepper
  • 200ml water


  1. Heat the coconut oil in a wide pan and add the leeks, celery, pepper and ginger.
  2. Cook all fairly gently for 5–10 inutes or until the vegetables are starting to soften.
  3. Push the vegetables to the side of the pan (or remove them onto a plate with a slotted spoon), turn up the heat and briskly fry the skin side of the thighs for 3–4 minutes to colour the skin.
  4. Reduce the heat, turn the thighs over and return the vegetables to the pan.
  5. Season generously with sea salt and freshly ground black pepper and add the water.
  6. Cover, reduce the heat till the dish is just simmering, and cook for 35–40 minutes or until the thighs are cooked through.
  7. Grind over a little more black pepper 'for looks' and serve with green beans.
  8. NB. Those on low histmine diets should not eat the chicken skins.

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