Naturally, on the low FODMAP diet we all seem to miss flavoursome food. I tried to create a dish here which is full of flavour, easily adaptable and also friendly on the tum! I know tagines are traditionally served with lamb, however I’m not a huge fan of lamb so I decided to go with chicken – it’s up to you on which meat you’d rather use.
This recipe serves two people.
- Two chicken fillets – chopped
- 2 tbsp Garlic infused oil
- 1/2 tsp Ground Cayenne pepper (can use 1 but I don’t like it too spicy)
- 1 tsp Ground Cinnamon
- 3/4 Turmuric
- 1 tsp Ground Ginger
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Green ends of 3 Spring Onions
- Small handful Fresh Coriander
- Small handful Fresh Parsley
- Half handful Fresh Mint
- 1 red pepper – sliced
- 1 can tinned tomatos
- 2 Pineapple rings chopped up small – I used a fresh pineapple
- 1/2 Pomegranate
- 1/2 cup of Feta
- Mix the dry spices together and then mix in to the chopped chicken with 1 tbsp garlic infused oil. Leave in the fridge to marinate for a few hours. I left in the fridge for 5 hours, this could be done the night before.
- Heat up a pot and brown the meat with the rest of the garlic infused oil.
- Put in the peppers and chopped tomatoes and simmer for 15 mins.
- Add in the chopped herbs and pineapple (leaving some herbs for garnish) put lid on and simmer until you get the right consistency. I left mine to simmer for 1 hour – add in water if you feel it needs it.
- Once ready, scatter the chopped feta, pomegranate and remaining chopped herbs and serve up with Cous Cous and tatziki (make your own lactose free one using lactose free yoghurt, fresh lemon juice, grated cucumber a little garlic infused oil and garnished with paprika). I used a maize Cous Cous when I served this up but I wasn’t a huge fan, I would maybe use quinoa next time.
If you decide to try this out please remember to share and tag me in your creations!
*I use the Monash app as a guide for create low-FODMAP recipes.