Prawn tagine with preserved lemon and chickpeas
We fry off onions, garlic, diced fennel and spices before adding tomatoes and vegetable stock and simmering till the flavours have combined. We balance the sauce by adding saffron, honey, preserved lemons, and chickpeas. The sauce is served over raw prawns, ready to be cooked in minutes at home.
The idea is that you defrost and heat in a saucepan. The prawns will cook only once as the tagine heats up. We just hate twice-cooked seafood!
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw prawns and should be cooked before consumption.
Defrost fully, then empty into a saucepan and place over a gentle heat, stirring occasionally, until the sauce is piping hot and the prawns are just cooked and opaque. Take care not to overcook the prawns as they will become dry.
Serve on warm cous cous or steamed rice.