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Wednesday, August 10th, 2016 08:17 am
Courtesy of Facebook memories, I was reminded of this recipe:

It was delicious and we loved it! But it's not FODMAP friendly. So I'm revisiting it. I am not making it this week (the meal planning is already done!), but I'm revising it to something I think will work and that I plan to try.

  • 3 tbs oil (extra virgin olive oil, or grapeseed might work)
  • 1 tablespoon garlic-infused olive oil
  • 2+ tbs Tagine Seasoning (I used the one from Whole Foods last time, and I think I came in around 7 teaspoons - just a bit over the 2 tablespoons measurement - it was a good level of flavor in the end).
  • 2.5 pounds boneless skinless chicken breasts (this was 8 pieces for me; if it's fewer than that, you may want to cut into chunks to get better coating, but honestly I wouldn't worry much)
  • 1 bunch green onions, stalks only, chopped
  • 1.5 cups fresh pineapple, cut in chunks (I assume you could substitute canned if need be)
  • 3.8 ounce can sliced black olives, drained (optional; don't open the can before starting the recipe, it's added way later)
  • salt & pepper

Ideally, this involves a frying pan or skillet and the slow cooker, but you can omit the first if need be.

  1. Mix the oils and tagine seasoning. Coat the raw chicken in it. Bowl, ziploc bag - whatever your favorite method is.
  2. (optional) Heat the pan up and drop the chicken in when the pan is good and hot. Brown both sides.
  3. Put chicken in slow cooker
  4. (optional) Add onion to the pan and cook until tender and well-coated in the leftover oil and spices
  5. Add onion to the slow cooker
  6. Add the pineapple to the crock pot
  7. Turn the crock pot on high for 4 hours. If you're using the olives, set a reminder for yourself for the 3 hour, 30 minute mark
  8. (optional) At three hours and 30 minutes in, add the black olives.
  9. At the 4 hour mark, stir and add salt and pepper to taste if you haven't already. (If you added the olives, remember they add salt.)

Serve with rice, naan, or pita bread. (Brown jasmine rice went very well with the original recipe, and probably would with this also.)