Low FODMAP Moroccan Chicken

A deliciously aromatic Keto low FODMAP chicken recipe with warming Moroccan spices - without being overly spicy. The marinade is easy to prepare and the chicken can be left to marinate overnight, or be frozen in the marinade and defrosted before cooking. This low FODMAP recipe can be cooked in the oven or on a BBQ.

Can I make any substitutions?

This recipe calls for bone-in chicken thighs but you can use any cut you like such as boneless thighs, drumsticks (legs), or a whole chicken. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone.

Best tips for this Moroccan chicken:

You can prepare this recipe 1-2 days in advance by allowing the chicken to marinate in the spice mixture overnight. However, if you are short on time, skip this step and roast as instructed.

What can I serve this chicken with?

Enjoy this spicy chicken recipe alongside any veggies or salad of choice; or for a more on-theme option, try serving with this zesty and fresh Lebanese tabouleh salad: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:69c9b1399ca24980b0ea3c6255a3cac0

How to store this Moroccan chicken?

Any leftovers should be stored in an airtight container in the fridge and consumed within 5 days.

Net Carbs

0.9 g
Fiber

0.8 g
Total Carbs

1.7 g
Protein

29.9 g
Fats

21.1 g

319 cals

Quantity

Serving Size

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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

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.