MOROCCAN CHICKEN TAGINE
Fresh marinated chicken breast in our aromatic Moroccan tagine sauce, with apricots, black olives and almonds
How to Cook
This recipe contains 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 6 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 4 minutes then serve. Make sure it’s piping hot throughout.
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Ingredients
Chicken (35%), water, yogurt (milk), apricots (7%) (preservative: sulphur dioxide), honey, onions, rapeseed oil, black olives, coriander, flaked almonds, parsley, salt, rice flour, ground cumin, ground ginger, paprika powder, lemon juice, ground cinnamon, garlic purée, black pepper, ground coriander, cayenne pepper, caraway seeds.
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.
Nutritional
Informationper 100g
per ½ pack
Energy
506 kJ
121kcal1771 kJ
422kcalFat
4.9g
17.3g
(of which saturates)
0.9g
3.3g
Carbohydrate
8.2g
28.6g
(of which sugars)
5.8g
20.3g
Protein
10.2g
35.9g
Fibre
1.4g
4.8g
Salt
0.57g
2.00g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold. This recipe may also contain traces of other nuts, peanuts and sesame.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
Our Chef Recommends
Our fabulously moreish tagine will fill your kitchen with its sweetly spiced, fragrant warmth. Perfect for anyone who enjoys a taste of the exotic.
More about ABI
Goes Best With
FINE GREEN BEANS WITH ORANGE AND CHICKPEA MASH
(Serves 2)
150g fine green beans
410g can of chickpeas
4 tbsp olive oil
Juice and zest of ½ an orange
1. Cook the beans in boiling water for 5 to 6 mins until tender. Empty the chickpeas, including the water in the tin, into a saucepan and cook over a medium heat until hot.
2. Drain the beans and return to the pan with 1 tbsp olive oil and plenty of salt and finely grated orange zest. Cook gently for
1 to 2 mins.
3. Drain the chickpeas and return to the pan with the remaining oil and a pinch of salt and freshly ground pepper. Roughly mash with a potato masher and serve with your freshly cooked Charlie Bigham’s Moroccan Chicken Tagine.
Something
to drink?
White wines with fresh citrus flavours, like sauvignon blanc or chablis, are the perfect partners here; they cut through the spice and richness of the dish, while holding up the tartness of the lemon juice and olives.
