Recipe detail

Poultry Chicken and plum tagine

20. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: South-East Asian

Program steps

  • Preheating:
  • 135 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 120 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
chicken legs 1 kg
red onion 2 pcs
ground white pepper 10 g
tagine spice 20 g
saffron, scar 0.125 g
salt 5 g
lemon peel 1 pcs
dried plums 24 pcs
garlic cloves, finely chopped 6 pcs
extra virgin olive oil 20 ml
almonds 100 g
Coriander leaves, finely chopped 10 g

Nutrition and allergens

Allergens: 8
Minerals: Fe, I, K, P, Se, Zn
Vitamins: A, B, C, E

Nutritional value of one portion Value
Energy 280.8 kJ
Carbohydrate 2.1 g
Fat 18.1 g
Protein 26.6 g
Water 0 g

Directions

1. Set the oven on combi at 120°C.
2. Place all the ingredients in a tagine.
3. Cook for 3 hours.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full