For the chicken and lemon tagine

50g/2oz lactose free butter

1 medium chicken, cut into 10 pieces

1 tbsp garlic infused ooil

5cm/2in piece root ginger, grated

2 cinnamon sticks

2 tsp ras-el-hanout (North African spice blend)

1½ tsp salt

1 tsp freshly ground black pepper

½ tsp ground turmeric

1 tsp ground cinnamon

½ tsp saffron

1 preserved lemon, roughly chopped

3 tbsp maple syrup

750ml/1 pint 5fl oz low FODMAP chicken stock

salt and freshly ground black pepper

2 tbsp mixed olives

2 tbsp chopped fresh flatleaf parsley

Serves - 4


For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the lactose free butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches).

Remove the chicken from the pan and set aside on a plate.

Add the ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.

Add the preserved lemons, maple syrup and stock and bring the mixture to the boil.

Reduce the heat until simmering, cover with a lid and cook for 45 minutes.

Add the olives and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened.

Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken and lemon tagine