Eosinophilic Esophagitis Friendly Turmeric Chicken and Oat Flour Waffles
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp avocado oil
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp black pepper
- ¾ tsp salt
For the waffles
- 2 cups oat flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 ½ cups unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 3 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
For serving
- 2–3 tbsp raw honey, for drizzling
- hot sauce, to taste (optional)
- fresh thyme leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the turmeric, smoked paprika, garlic powder, ground ginger, black pepper, and 3/4 tsp salt. Rub the avocado oil all over the chicken, then coat evenly with the spice mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!