Serving Idea: Slow Cooked Yemeni Chicken & Vegetables

“This slow cooker recipe is the perfect comfort food for a wintery night. The vegetables and serving options are versatile and can be varied depending on personal preference and available produce.”
Rachel Mason - guest recipe developer


Low FODMAP Slow Cooked Yemeni Chicken & Vegetables



1 jar of SOME Foods Yemeni Spiced Simmer Sauce
600g chicken drumsticks
Grated rind of 1/2 lemon
1/2 medium eggplant, chopped in 2cm cubes
4 medium potatoes, washed and chopped in 2cm cubes
2 large carrots, washed and chopped into 2cm chunks
2 cups Kent pumpkin, chopped in 2cm cubes
1 tbsp corn starch
To serve:
Handful of fresh mint, washed and chopped
1 tbsp white sesame seeds, lightly toasted in a pan
Sprinkle of salt


Turn the slow cooker on to high.

Prepare all vegetables.

Add chicken drumsticks, grated lemon rind, vegetables and Yemeni Spiced Simmer Sauce to the slow cooker. Fill the empty jar with water and pour over the chicken and veg. Give it all a stir. Place the lid on and cook on high for 3-4 hours (OR cook on low for 6-7 hours).

Once the vegetables are cooked through and the chicken falls from the bone, transfer a couple of tablespoons of the broth into a small bowl. Add the corn starch to this broth and stir through. Then pour back into the slow cooker and gently mix (this will thicken the sauce).

This meal can be served in a variety of ways - over rice, pasta, cous cous, rice noodles, or you could omit the potatoes from the slow cooker and instead serve with roasted potatoes.

I served it with brown rice, fresh mint, toasted sesame seeds and a sprinkle of salt.

This recipe was created by Rachel Mason from Flora and Flow. Rachel is a nutrition student and follower of the low FODMAP diet. She enjoys the challenge of creating recipes that are colourful, nutritional and appropriate for people with special dietary requirements.


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