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Moroccan chicken tagine with roast pumpkin & preserved lemon

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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, 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.

ALLERGENS

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.

NUTRITION

 SMALLLARGE
ENERGY2711kj5421kj
PROTEIN57.8g115.6g
FAT TOTAL36.5g73g
- SATURATED9.1g18.2g
CARBS18.8g37.6g
- SUGARS12.9g25.7g
SODIUM1381mg2762mg

SIZES

Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments

GOES WITH

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.

PREP, COOK AND SERVE

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. 

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