On a chilly winter ❄️ night in London, nothing is better than something made in the slow cooker. Full of spice and flavour and free of FODMAPS! You can prep this in the morning and cook on slow - finishing in the hour before dinner. Alternatively, on days when I don’t plan ahead so well, I have simmered it on the stovetop. I always feel like if you put the effort into making a dish like this it should count for double - so this batch fed my family for dinner AND left enough for lunch this weekend (approx 8-10 servings). Moroccan Chicken Tangine - served with maize cous course and sautéed spring greens
Brown 1.5 kg if boneless, skinless chicken thighs in garlic oil. Transfer to slow cooker.
Add 1-1.5 cups of small chopped courgette, carrots and parsnips to the pan. (To have bits in the sauce and flavour!) Add 1 tsp paprika, hot paprika, cumin, coriander. 1/2 tsp ginger, cinnamon, asafoetida. 3-4 strands of saffron.
Add 2 C low fodmap chicken stock (homemade if possible)
Simmer, scrape bits from pan and transfer to slow cooker. Chicken should be just covered. Add juice of one lemon and salt to taste.
Slow cook on high for about 3 hours, or low for 6.
Using a ladle and fat separator, remove most of the liquid and separate off the fat.
About an hour before serving, add a larger cut courgette, 1-2 carrots, several preserved lemons cut in small pieces, 1 can of chickpeas (well drained and rinsed). Cook for another hour or so.
Serve with Maize cous cous or quinoa, garnish with coriander leaves. The non- GF got regular cous cous.