Apricot & Coriander Tagine

£1.95

A naturally sweet, Moroccan-inspired sauce with tomatoes, apricots, onions & spices.

  • Suitable for vegetarians
  • No added sugar
  • Gluten free
  • No artificial colours, additives or preservatives
  • Made by hand in small batches
  • Serves 2 as a main course or 4 as tapas

Ingredients:

Plum Tomatoes, Onions, Water, Apricots (11 %), Tomato Puree, Olive Oil, Sea Salt, Garlic, Paprika, Cumin, Cinnamon, Coriander, Parsley, Nutmeg, Ginger, Cracked Black Pepper.

Jar size: 350g
Pack size: 12 x 350g
Storage: once open refrigerate and consume within 3 days.

Allergen Advice

Contains Phosphate

Nutrition


Typical values per 100g
Energy 258KJ
Energy 62kcal
Fat 1.3g
Saturates 0g
Carbohydrates 11.9g
Sugars 6.8g
Protein 1.6g
Salt 0.57g

“Use as a cooking sauce or pour over to create these simple dishes”

Chicken Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
4 chicken thighs or 2 breast fillets
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Heat the oil in a shallow frying pan. Add the chicken, sprinkle over the salt and sear for 1 minute on each side
  • Place in an ovenproof dish
  • Add a sprinkle of salt and a good grind of black pepper
  • Pour over the sauce and cook in a pre-heated oven for 25 minutes
  • Serve with couscous or rice

Pork Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
400g loin of pork
2 carrots
1 parsnip
1 medium sweet potato
1 x 450g tin haricot beans
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

  • Cut the vegetables into bite-sized chunks and parboil
  • Dice the pork
  • Heat the olive oil in an ovenproof dish
  • Add the diced pork and the vegetables. Sear for 5 minutes, stirring regularly
  • Add the salt and pepper (optional)
  • Add the sauce and cook in a pre-heated oven for 30 minutes
  • Serve with new or sauté potatoes

Duck Tagine: Serves 2 as a main course

1 x 350g Leon’s Apricot Tagine Sauce
2 medium duck breasts
olive oil
sprinkle of sea salt
good grind of black pepper

  • Slice the duck with a sharp knife into 10 equal oval portions
  • Season with salt and black pepper
  • Add a splash of olive oil to a shallow frying pan and heat until slightly smoky
  • Add the duck slices and sear for a couple of minutes on each side
  • Pour the sauce over the sliced duck and cook until tender
  • Serve with new or sauté potatoes and vegetables

Coriander Chilli Prawns: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Apricot Tagine Sauce
12 raw peeled large prawns
1 small red chilli, chopped
freshly chopped coriander
1 tsp olive oil
good grind of black pepper
sprinkle of salt (optional)

  • Warm the olive oil in a shallow frying pan
  • Add the prawns and turn up the heat so that they start to sizzle
  • Add the chopped red chilli. Sprinkle over the salt (optional) and a good grind of black pepper
  • Pour in the sauce and cook until hot
  • Serve with couscous or boiled rice and sprinkle over the fresh coriander

For a delicious Coriander Chilli Chicken, just substitute the prawns with 400g of sliced or diced chicken