Dairy, Egg and Gluten free Moroccan Chicken

dinner | December 3, 2015 | By

gluten free moroccan chicken recipe

I’ve been tomato, egg, dairy, peanut and corn free for what seems like an absolute age while I’ve been breastfeeding my 12 month old who is allergic to those things (citrus, kiwifruit and pineapple is a no-go for her too, but thankfully she seems ok with them through breastmilk)…but she is either growing out of these allergies or not feeding enough to be affected by me eating them…but whatever, I’m pretty excited to be eating eggs and tomato again!  Makes quick lunches so much easier!

Annoyingly, all three children are allergic to tomato so this is a selfish dish just for me (honestly I actually had chicken thighs that needed cooking), but I made them roast chicken with stuffing so they weren’t complaining.  

 

Moroccan Chicken
Serves 3
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Prep Time
30 min
Prep Time
30 min
408 calories
40 g
157 g
12 g
36 g
3 g
377 g
424 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
377g
Servings
3
Amount Per Serving
Calories 408
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 157mg
52%
Sodium 424mg
18%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
10%
Sugars 5g
Protein 36g
Vitamin A
52%
Vitamin C
36%
Calcium
9%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 skinless chicken thighs, bone in
  2. sea salt and pepper
  3. 1 lemon, zested (save the juice for the yoghurt dressing)
  4. 1 can chopped tomatoes
  5. 2 fresh tomatoes, roughly chopped
  6. 1 onion, sliced
  7. Moroccan spice (optional)
  8. pinch ground cinnamon
  9. 1/8 tsp ground cumin
  10. pinch hot cayenne pepper
  11. 1/8 tsp turmeric
  12. 1/8 tsp lemon pepper (optional)
  13. 1 can chickpeas, liquid drained off
  14. 12 dried apricots
  15. handful sultanas
Instructions
  1. place the chicken thighs on a plate and sprinkle all the spices, lemon zest and seasoning on top. Add a generous splash oil, turn the thighs a few times and let sit for 30 minutes. Heat a pan, pour in some of the oil and place the chicken thighs in. Sear until golden brown on both sides. Place in the bottom of a crockpot or casserole dish.
  2. Pour the remaining oil from the chicken into the pan you cooked the chicken in and sauté the onions without browning for 2-3 minutes. Add to the chicken, along with the can of tomatoes, the fresh tomatoes, the drained chickpeas (you can reserve the liquid for aquafaba meringue), the apricots and sultanas. Place on high heat for 2 hours then on low until the chicken is falling off the bone. Alternatively cook (covered) at 150 degrees for 2 hours or until chicken is very tender.
  3. I topped mine with a mix of coconut yoghurt, chopped mint, diced cucumber and a splash of lemon juice and served on brown and white rice.
beta
calories
408
fat
12g
protein
36g
carbs
40g
more
Fun With Allergy Kids http://allergykids.co.nz/
the spices I used

the spices I used

sprinkling the spices and seasoning over the meat

sprinkling the spices and seasoning over the meat

 

 

 

 

 

IMG_3194

searing the chicken

IMG_3197

I literally threw all the ingredients in like this

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