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.
Chicken, olive oil, onion, garlic, saffron, cumin, ground ginger, paprika, cinnamon, chilli, tomatoes, chicken stock( free range chicken bones, onion, carrot, celery, garlic, bay leaves, black pepper, parsley), preserved lemon, pumpkin, coriander, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 2711kj | 5421kj |
| PROTEIN | 57.8g | 115.6g |
| FAT TOTAL | 36.5g | 73g |
| - SATURATED | 9.1g | 18.2g |
| CARBS | 18.8g | 37.6g |
| - SUGARS | 12.9g | 25.7g |
| SODIUM | 1381mg | 2762mg |
Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments
Serve with steamed rice or a warm cous cous salad, with a dark green vegetable like kale or spinach on the side.
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.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.
