Recipe detail

Name: Chicken and plum tagine
Yield: 8
Cuisine: South-East Asian
Ingredients: 1.0000 kg chicken thighs, boned and diced; 2.0000 tPcs red onions, finely chopped; 10.0000 g ground white pepper; 20.0000 g tagine spice; 0.1250 g saffron; 5.0000 g salt; 1.0000 tPcs zest of one lemon; 24.0000 tPcs dried plums; 6.0000 tPcs cloves garlic, finely chopped; 20.0000 ml evoo; 100.0000 g whole almonds, blanched and toasted; 10.0000 g fresh coriander, finely chopped

Poultry Chicken and plum tagine

20. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: South-East Asian

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Program steps

Preheating:
135 °C

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Combination

50 %

Termination by time

03:00 hh:mm

120 °C

80 %

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