Moroccan Chicken Tagine
Moroccan chicken tagine with apricots & pine kernels.
This Tagine is a classic Moroccan dish. As always we take free-range chicken and marinate it for up to 24 hours in a spice blend that we prepare ourselves, then cooked slowly in fresh orange juice with semi-dried apricots to develop the deep flavours that set Moroccan dishes apart. Then we top the dish off with toasted pine kernels to add a light nutty extra layer of taste and aroma. It deserves to be served up with our Moroccan Cous Cous which you can find in Side Dishes.
Irish Free Range Chicken, Dried Apricots (Sulphites), Freshly squeezed orange juice, Red Onion, La Kama Spice Mixture, Cornflour, Saffron Water, Pine nuts, Golden Caster Sugar, Unsalted Irish Butter (Milk), Fresh Coriander, Fresh Parsley, Olive Oil, Garlic, Sea Salt, Cinnamon, White pepper.
Nutrition & Portions Explained
Large: A large portion is appropriate for a healthy & active adult with a good appetite or maybe for two lighter eaters to share.
Cooking & Serving Instructions
For allergens, see items in bold.
Pine Kernels are botanically classed as a fruit and are not considered as being part of the category ‘nuts and products thereof’ by the Food Safety Authority of Ireland.