Low FODMAP Moroccan Chicken
How to Make It
Step 1
Preheat the oven to 400°F/200ºC. Place the chicken on a lipped baking tray, skin side up, and sprinkle with salt. Add the garlic-infused olive oil, paprika, cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper to a small bowl and whisk together to form a paste. Pour the marinade over the chicken and make sure every bit is completely coated and massaged in.
Step 2
Transfer to the center of the oven and roast for 30 minutes, or until cooked through. Use a meat thermometer when inserted into the thickest part next to the bone to check that it is done. Chicken is fully cooked when the juices run clear and the internal temperature reaches 165°F/ 75ºC.
Step 3
Transfer the chicken to a serving platter. Serve immediately with a side of vegetables of choice or a zesty and fresh Lebanese tabouleh salad.
Ingredients
- Chicken thigh with skin – 4 large
- Salt, sea salt – 0.5 tsp
- Garlic Infused Olive Oil Low FODMAP Safe – 2 tbsp
- Paprika – 1 tsp
- Cumin, ground – 1 tsp
- Coriander Seed Ground Dried – 0.5 tsp
- Cinnamon, ground – 0.5 tsp
- Turmeric, ground – 1 tsp
- Ginger, ground – 0.5 tsp
- Red pepper (cayenne), ground – 0.5 tsp