Charlie Bigham's Moroccan chicken tagine
£6.49 (£10.82 per kg)
Fresh Chicken Breast (40%), Water, Yoghurt (8%), Dried Apricots (8%), Honey (5%), Sunflower Oil, Black Olives (3%), Fresh White Onion, Fresh Coriander, Fresh Red Onion, Flaked Almonds (1%), Fresh Parsley, Salt, Garlic Pureé, Ground Cumin, Ground Ginger, Ground Paprika, Lemon Juice, Ground Coriander, Black Pepper, Cayenne Pepper, Caraway Seeds, Dried Apricots contain: Dried Apricots, Rice Flour, Antioxidant (Sulphur Dioxide*), *Don't worry, this just helps to keep their colour
Preparation & Storage
- Delicious with cous cous, rice or flatbreads. How to Cook. 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 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. Warning: Although we do our very best to take out all the bones from the chicken and the stones from the apricots and olives, some may remain.
Please keep flat. Keep it 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.
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