125g/4½oz green olives

100ml/3½fl oz olive oil

4 chicken breasts

1 tsp ras-el-hanout

½g saffron threads

1 tsp ground ginger

1 tsp freshly ground black pepper

1 large preserved lemon, peel only, chopped

3 tsp chopped fresh coriander

1 tsp chopped fresh parsley

1 can chopped tomatoes

1 tbsp maple syrup

vegetables, to serve


Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.

Heat the olive oil in a heavy saucepan. Add the chicken breasts and fry for a minute or two.

Add the  ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.

Add the preserved lemon, coriander, parsley and the blanched olives.

Add the tomatoes and maple syrup to just cover the chicken, then bring to the boil.

Reduce the heat, cover and simmer on a low heat for about 35 minutes. Serve with rice or quinoa.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Chicken Tagine
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