Organic Chicken Moroccan Tagine

$ 55.00 NZD
Be transported to another place with this slow-cooked Organic Whole Chicken Leg Tagine. This dish is infused with onions, preserved lemons and green olives giving it an amazing punchy flavour. We have paired this dish with some fresh curly carrot and currant salad, some banging Zhug sauce and a side of organic wholegrain couscous or amaranth. Topped off with some slithered almonds and currants. 

Ordering & Collection

Please note, we need at least 48 hours notice to process and make the pick-up orders. Everything is made fresh so we won’t necessarily be able to fill your order immediately.

Pick up is available from our restaurant between 3:00pm - 6:00pm on Thursday and Friday only. Please specify what day and time you would like to collect your meal.

Size

Feeds 2-3 people.

Ingredients

Dietaries

Dairy Free. The whole Chicken Legs are supplied by Bostocks and are Certified Organic and Halal. Please select the Amaranth option to make this meal Gluten Free.

*Special Notes

Please be aware that while we make every attempt to ensure a low allergen environment we cannot guarantee against cross-contamination.

Additional Information

We've made things really easy for you by doing all of the preparation, so you'll just need to finish the dishes off at home. All meals only take 20-25 minutes and require little skill or effort but deliver restaurant-quality every time.

Steps

  1. Preheat your oven to 180 Degrees Celsius fan bake and place your full kettle on to boil.
  2. Once the oven is to temperature place the foil tray inside, with the cover off - Let the dish reheat, this should take 20-25 minutes.
  3. If you have chosen the amaranth option, begin cooking this now using the directions below.
  4. After approximately 20 minutes, use a knife to probe the centre of the foil tray to ensure it's heated through. Once it is heated thoroughly, pull it out and let it rest on the bench. This gives you time to prepare and plate the sides.
  5. If you have chosen the couscous option, begin cooking this now using the directions below.
  6. Plate your cooked couscous or amaranth in a wide shallow bowl or plate, add the chicken and shirazi salad.
  7. Dollop the Zhug sauce, then garnish with the almonds.

Couscous

  1. In a medium saucepan, bring 1 cup of water to boil. Stir in the couscous and add a good pinch of salt.
  2. Cover tightly with a lid and remove from heat.
  3. Let the couscous steam for 3-5 minutes. Use a fork to fluff the couscous and break up any clumps.

Amaranth

  1. In a medium saucepan, bring 3 cups of water to boil. Stir in the amaranth and add a good pinch of salt.
  2. Cover tightly with a lid, turn down the heat and leave to simmer.
  3. Simmer until the water has been absorbed (about 20 minutes), Use a fork to break up any clumps. If your amaranth isn’t fluffy, don’t be worried as this is normal.

Packaging

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