This recipe was created for a lovely boy called George who has autism as well as significant problems related to his high oxalate body burden. He cannot digest the di-saccharides in starches, so also needs to follow the SCD diet. He loves this chicken dish flavoured with low oxalate sumac and ginger for his lunches and suppers. I think it is pretty yummy too, and I have a few portions in our freezer that I can pull out for a quick, filling and easy lunch.
Going low oxalate can be one of the most challenging diet changes anyone can make and finding delicious and filling options can be very tricky. When you add in gluten free and even Specific Carbohydrate Diet friendly options, then this can limit one even more. Yellow split peas are a saviour for a low oxalate SCD diet as they are warming, nourishing and filling.
Soak the yellow split peas in plenty of cold water with 1/2 teaspoon bicarbonate of soda for 8-24 hours. This is to remove the phytic acid which may block the uptake of minerals.This step is only necessary if your child has gut or auto-immune issues.
Rinse the yellow split peas well and place in a saucepan of cold water and rapidly bring to the boil, then reduce to a slow simmer. Cook for 40 minutes until soft, skimming off the white scum from the top of the water, from time to time.
In the meantime fry the onions in the coconut oil. Once they soften add the ginger and the sumac. Then add the chopped chicken and cook for about 10 minutes.
Whilst the chicken is cooking, skin the tomatoes by plunging them in boiling water and wait for the skin to crack. Also chop up the red pepper, the dried apricots and grate the pear.
Add tomatoes, red peppers, pear and 3 tablespoons water to the chicken and onion mix and cook for another 10 minutes.
Serve the chicken on top of the yellow split peas with some steamed pak choi.
Hi! I'm Lucinda Miller. Why not have a look at my new healthy cookbook, The Good Stuff?
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