2 large chicken breasts, skin on

4 chicken thighs, bone in and skin on

2 tbsp olive oil

1 tbs garlic infused oil

1 tbsp tomato puree

4cm piece ginger, grated

1 tsp cumin seeds, lightly crushed

1 tsp cilantro seeds, lightly crushed

2 small cinnamon sticks

large pinch saffron threads

1 tsp ground ginger

pinch crushed dried chili

375g peeled pumpkin, cut into chunks

500ml low FODMAP chicken stock

1 rounded tbsp maple syrup

2 tbsp roughly chopped cilantro


Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken.

Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.

Lower heat slightly, add the grated ginger to the pan and cook for 30 secs before adding all the spices and cooking for 1 min more.

Throw the pumpkin into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the pumpkin.

Pour over the stock and drizzle in the maple syrup, garlic infused oil and tomato puree. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender.

Scatter with the cilantro and serve with quinoa or a bowl of rice, if you like.

Recipe adapted from: Good Food

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