Prep time 10 minutes, cook time one hour. Serves 6-8

• 1kg chicken thighs, cubed

• Olive oil

• 1 green pepper, cubed

• 1 onion, sliced

• 1 tbsp paprika

• 1 tbsp ground cardamom

• 1 lemon, halved

• 6 cloves of garlic

• 250ml chicken stock

• 100g green and black pitted olives

• 500g rice, cooked

1. Heat the olive oil, pat the cubed chicken dry with a paper towel and season. Sear the cubes on all sides then remove from the pan. Add the pepper and onion, then cover and cook for a few minutes until softened

2. Mix the paprika and cardamom with the strained juice of half the lemon, then add to the pan. Thinly slice the other half of the lemon, and add along with the garlic and stock and stir well. Return the meat with the olives and bring to a boil. Cover and leave to simmer for 45-60 minutes. Serve on a layer of rice

Tasty and Healthy: eating well with lactose intolerance, coeliac disease, Chrohn’s Disease, ulcerative colitis and irritable bowel syndrome by Omer Miller & Elinoar Rabin is out now (£18, Meze Publishing)