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Moroccan Chicken Tagine

A delightful, aromatic Moroccan Chicken Tagine that's perfect for family dinners or cozy weeknights, offering a rich blend of spices and tender chicken.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 320
Ingredients Method Notes

Ingredients
  

Spices
  • 1 teaspoon paprika Adds a sweet smokiness.
  • 1 teaspoon ground cumin Provides an earthy depth.
  • 1/4 teaspoon cayenne pepper Use according to your spice preference.
  • 1/2 teaspoon ground ginger Offers a warm, zesty note.
  • 1/2 teaspoon ground coriander Adds a citrusy freshness.
  • 1/4 teaspoon ground cinnamon Introduces a sweet warmth.
Main Ingredients
  • 1 large lemon; divided Brightens the dish with its acidity.
  • 8 pieces boneless, skinless chicken thighs (32 ounces or 2 pounds) Juicy and flavorful, perfect for absorbing spices.
  • 1/2 teaspoon Kosher salt Enhances overall flavors.
  • 1/4 teaspoon freshly ground black pepper Adds a hint of bite.
  • 2 tablespoons garlic-infused olive oil; divided Provides aromatic depth without FODMAPs.
  • 2 tablespoons low-FODMAP, gluten-free, all-purpose flour Helps thicken the sauce.
  • 1 & 3/4 cups low-FODMAP chicken broth A savory base for the tagine.
  • 2 tablespoons maple syrup Balances the spice with sweetness.
  • 3 medium carrots (180g), peeled and chunked Adds a sweet, earthy crunch.
  • 1/2 cup large green olives (90g), pitted and halved (no pimentos) Gives a briny contrast.
  • 2 tablespoons chopped fresh cilantro Offers a fresh garnish.
  • 1/4 cup chopped or whole Marcona almonds (optional) Adds a nutty crunch.
  • 2 tablespoons raisins (optional) Introduces a chewy sweetness.

Method
 

Preparation
  1. In a small bowl, mix paprika, cumin, cayenne, ginger, coriander, and cinnamon. Set aside.
  2. Zest one half of the lemon and juice it. Slice the other half into rings.
Cooking
  1. Heat a large Dutch oven over medium heat and add 1/2 tablespoon of garlic-infused oil. Season the chicken thighs with salt and pepper, then sear on both sides until golden brown. Remove the chicken and place it on a covered plate.
  2. Reduce heat and add the remaining garlic-infused oil to the pot. Sprinkle in the low-FODMAP flour and spice mixture, cooking and stirring for about 30 seconds until fragrant.
  3. Pour in the low-FODMAP chicken broth, maple syrup, lemon zest, and half of the lemon juice. Mix well to deglaze the pot.
  4. Return the chicken to the pot with any juices, along with the chopped carrots. Cover and let it simmer on medium-low heat for about 8 minutes, until the chicken is fully cooked and the carrots are tender-crisp.
  5. Stir in the olives, lemon slices, remaining lemon juice, and cilantro. Taste the sauce and adjust the seasoning if needed.
Serving
  1. Garnish with almonds and raisins if desired. Enjoy over quinoa or rice, or with crusty low-FODMAP bread.

Notes

For an extra depth of flavor, consider marinating the chicken thighs in the spice mix for a few hours or overnight. If you’re not a fan of olives, feel free to omit them or substitute with capers for a different flavor.