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, rice bran oil, onion, garlic, saffron, cumin, ground ginger, paprika, cinnamon, chilli, tomatoes, chicken stock, preserved lemon, pumpkin, coriander
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.
 SMALLLARGE
ENERGY2710.5kj521.4kj
PROTEIN57.8g115.6g
FAT TOTAL36.5g73g
- SATURATED9.1g18.2g
CARBS18.8g37.6g
- SUGARS12.9g25.8g
SODIUM1357.3mg2714.6mg
Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments

Serve with 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.

Frozen product. 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.