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Essential Onions
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Preheat the oven to 200°C, gas mark 6.
To make the tagine paste, place the onion, garlic, saffron, lemon juice, ginger, coriander (including the stalks) and 75ml vegetable oil in a food processor and purée to a coarse paste. Stir in the ground almonds and some seasoning.
Heat the extra tablespoon of oil in a large frying pan and fry the chicken pieces for 7-8 minutes until browned. Add the tagine paste and cook for 5 minutes. Stir in the olives, preserved lemons and stock. Bring to the boil and transfer to a large casserole dish. Cover and bake for 45 minutes, then serve with the flatbreads and jewelled couscous.
Serve the tagine with Jewelled Couscous and Harissa Flatbread
Typical values per serving when made using specific products in recipe
Energy | 1,339kJ/ 320kcals |
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Fat | 18g |
Saturated Fat | 2g |
Carbohydrates | 5.1g |
Sugars | 2.9g |
Fibre | 2.2g |
Protein | 34.5g |
Salt | 1.5g |
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