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Low-FODMAP Moroccan Chicken Tagine

A flavorful and healthy Moroccan chicken dish that's gluten-free and dairy-free, perfect for low-FODMAP diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 400
Ingredients Method Notes

Ingredients
  

Spices
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper adjust if you prefer less spicy
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
Main Ingredients
  • 1 large lemon; divided
  • 8 pieces boneless, skinless chicken thighs (32 ounces or 2 pounds)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons garlic-infused olive oil; divided
  • 2 tablespoons low-FODMAP, gluten-free, all-purpose flour
  • 1.75 cups low-FODMAP chicken broth
  • 2 tablespoons maple syrup
  • 3 medium carrots (180g), peeled and chunked
  • 1/2 cup large green olives (90g), pitted and halved (no pimentos)
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup chopped or whole Marcona almonds (optional)
  • 2 tablespoons raisins (optional)

Method
 

Preparation
  1. Combine the spices (paprika, cumin, cayenne, ginger, coriander, and cinnamon) in a small bowl and set aside.
  2. Zest your lemon, then cut it in half. Juice 1/2 the lemon and slice the remaining half into rings.
  3. Set a large Dutch Oven over medium heat and add 1/2 tablespoon of the infused oil.
  4. Add the chicken thighs and sear on both sides, seasoning with the salt and pepper. You do not have to cook the chicken fully, as it will cook more later.
  5. Remove the chicken to a covered plate.
Cooking
  1. Reduce the heat to medium and add the rest of the garlic-infused oil, low-FODMAP flour, and spice mixture. Cook, stirring constantly, until fragrant, about 30 seconds.
  2. Mix in the low-FODMAP chicken broth, maple syrup, lemon zest, and 1/2 of the lemon juice. Stir well and deglaze the pan.
  3. Add the chicken (with any accumulated juices) back to the Dutch oven, along with the chopped carrots.
  4. Reduce the heat to medium-low, then cover and simmer for about 8 minutes, until the chicken is cooked through and the carrots are tender-crisp.
  5. Stir in the olives, lemon slices, remaining lemon juice, and cilantro. Taste the sauce and adjust seasoning as desired.
  6. Garnish with almonds and raisins and serve over quinoa or rice, or with crusty low-FODMAP bread.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months. Just thaw in the refrigerator before reheating. Use fresh spices whenever possible for the best flavor. Adjust the amount of cayenne pepper to fit your spice tolerance. Add extra vegetables like bell peppers or zucchini for added nutrition and flavor. For a lighter version, you can substitute chicken thighs with boneless, skinless chicken breasts.