Moroccan Sticky Prune & Olive Chicken Tagine

Get ready to cook

Method:

1. Heat some oil in a large lidded pan over medium heat; add the meat and sear for 5mins to seal. Add onions and stir fry for 5mins. Add Mexican Chilli Orange Paste; stir fry for 2-3mins until fragrant.

2. Add butternut, olives and prunes; mix well and stir fry for 2-3mins. Add tomatoes and stock; mix well.

3. Cover and cook on a medium-low heat for 40mins until cooked.

4. Garnish and serve immediately with couscous.

Ingredients:

400g Mexican Chilli Orange Paste

400g tinned plum tomatoes 

400ml vegetable stock (follow stock cube instructions)

1.2kg diced chicken thigh 

200g diced white onion

500g diced butternut squash

100g olives, pitted and sliced

100g prunes, pitted and diced

5g chopped coriander to garnish

Optional: 2 tablespoons toasted sliced almonds to garnish

About this dish

10 portions

1 Mild

Serves:

Mexican Orange Chilli Paste

Chilli Rating:

Product:

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Moroccan Sticky Prune & Olive Chicken Tagine

 Chilli:

1 Mild

Ingredients:

9

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