Remove sleeve and using a sharp knife, cut film off. 20 to 30 minutes on a baking tray in the oven at about 180C – longer if you haven’t had the time to defrost it.If there is lots in the oven it may need longer. Cooking temperatures vary. and fancy ovens do things quicker, so check it from time to time. Food should have colour so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it wont be nice.
Persian Chicken with Walnut and Cranberries (D,GF,N)
Free range chicken thighs cooked in fragrant spices with ground walnuts, sweet and sour cranberries and our in house chicken stock and finished with fresh mint and coriander. Delicious served with Spiced Rice.
Available in 350g serving 1 or 700g serving 2, 1.4kg serving 4
£11.00 – £22.00
Ingredients:
Free Range Chicken(42%), Onions, Handmade chicken stock (Chicken bones, Leeks, Carrots, Onion, CELERY, Garlic, Sea salt, Dried thyme, Black pepper, Dried bay leaves), Walnuts (NUTS)(4%), cranberries dried(<2%), orange, Olive Oil, pomegranate molasses, Butter (MILK), coriander, mint, ground cumin, ground turmeric, ground coriander, honey, ground cinnamon, cassia bark, salt and black pepper
Allergens are marked in UPPER CASE
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates