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Ingredients


For the chicken and lemon tagine

50g/2oz lactose free butter

1 medium chicken, cut into 10 pieces

2 stalks celery, finely chopped

1 tbsp garlic infused oil

5cm/2in piece root ginger, grated

2 cinnamon sticks

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 chopped fresh flatleaf parsley

For the quinoa tabbouleh

140g/5oz quinoa, cooked as instructed on packet

2 tomatoes, seeds removed, finely diced

2 large bunches flatleaf parsley, roughly chopped

1 bunch mint, roughly chopped

1 bunch coriander, roughly chopped

1 lemon juice only

4 tbsp extra virgin olive oil


Method


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 celery and 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.

Recipes
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Low FODMAP and Gluten Free Recipe of the day - Chicken and lemon tagine with quinoa tabbouleh

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

For the quinoa tabbouleh, place the quinoa into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.

To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.


Recipe adapted from: Good Food