Moroccan chicken tagine with roast pumpkin & preserved lemon

HERE'S HOW WE MAKE IT

We start the tagine with a base of onions, and sweet spices – cumin, saffron, ginger, cinnamon – before braising boneless, free-range chicken with home-made chicken stock and finishing the dish with roasted pumpkin, julienned preserved lemon, a little chilli and fresh coriander.

INGREDIENTS

Chicken, rice bran oil, onion, garlic, saffron, cumin, ground ginger, paprika, cinnamon, chilli, tomatoes, chicken stock, preserved lemon, pumpkin, coriander

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G	PER SERVE
ENERGY
PROTEIN
FAT TOTAL
- SATURATED
CARBS
- SUGARS
SODIUM

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

PREP & COOK

Suitable for freezing. If frozen, defrost before reheating.

Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.

GOES WITH

Serve with harissa and a salad or a dark leafy green vegetable like spinach or kale on the side, with steamed rice or cous cous that's been jazzed up with pistachios or toasted slivered almonds, coriander and sliced spring onion.

LOW CARB: Serve it over cauliflower cous cous - blitz a head of cauliflower in the food processor into small, cous cous-like pieces and toss them in a dry frying pan with seasoning and spices like turmeric and ground cumin.