Charlie Bigham's Moroccan chicken tagine
£6.49 (£10.82 per kg)
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||1.1g||3.2 g|
|- Sugars||7.8g||23.3 g|
|. *Typical values as sold|
Fresh Chicken Breast (40%), Water, Greek-Style Yoghurt (Milk), Apricots (Dried Apricots, Rice Flour), Honey, Sunflower Oil, Black Olives, Fresh White Onion, Coriander, Fresh Red Onion, Almond (Nuts), Fresh Parsley, Salt, Garlic Pur�e, Ground Cumin, Ginger, Paprika, Lemon Juice, Cinnamon, Coriander, Black Pepper, Cayenne Pepper, Caraway Seeds
Allergy Advice: For allergens, see ingredients in bold
Preparation & Storage
- Delicious with couscous, rice or flatbreads
This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.1. Heat a tablespoon of oil in a medium-sized frying pan.2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure it's piping hot throughout.
Please keep flat…Keep in a fridge that's below 5°C. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking. For use by date, see top of pack.
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