Interstitial Cystitis Friendly Vietnamese Lemongrass Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Interstitial Cystitis Friendly Vietnamese Lemongrass Chicken

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Ingredients

4 servings

For the marinade

3 stalks lemongrass, tough outer layers removed, tender inner stalks roughly chopped
4 cloves garlic, peeled
1 tbsp fresh ginger, peeled and roughly chopped
Ingredient note
Interstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp ground turmeric
Ingredient note
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
½ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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2 tbsp coconut aminos
1 tbsp fish sauce
2 tbsp avocado oil, divided

For the chicken

8 bone-in, skin-on chicken thighs (about 3 lb total)
½ tsp salt
¼ cup water

For serving

2 scallions (green tops only), thinly sliced (optional)
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This ingredient likely doesn’t work for the diet.
1 red chili, thinly sliced (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the lemongrass, garlic, ginger, turmeric, black pepper, honey, coconut aminos, fish sauce, and 1 tbsp of the avocado oil in a food processor (or mortar and pestle) and blend into a coarse, fragrant paste.
2
Pat the chicken thighs dry and season lightly with salt. Rub the lemongrass paste all over the chicken, getting under the skin where possible. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.

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