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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
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Texte
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Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
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Spices
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Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
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Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
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Deli
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Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
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Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
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- Jams and Honeys
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MenuBack
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
-
-
Texte
-
Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
-
-
Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
-
-
Deli
-
-
-
-
Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
-
-
Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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CHICKEN TAGINE WITH LEMON CONFIT
For 6 people- Difficulty: Average
Preparation: 10 mins
Cooking: 30 mins
Ingredients
2 whole Albert Ménès preserved beldi lemons
2 tbsp of Albert Ménès ras el hanout
1 tbsp of Albert Ménès turmeric
100g of black and green olives
3 pinches of Albert Ménès coriander leaves
1 large free-range chicken cut into pieces
4 sachets of couscous
25 cl of instant vegetable stock
3 tbsp of olive oil
2 onions
2 cloves of garlic
Salt and pepper
Preparation
Peel and slice the onions, peel and remove the centr stalk of the garlic cloves. Cut the Beldi preserved lemons in four.
Heat the olive oil in a casserole dish and brown the chicken pieces, the chopped onions, the ras el hanout and the turmeric.
When the chicken and onions are well browned, add the preserved lemon wedges, coriander, garlic, olives, vegetable stock and season with salt and pepper. Simmer for about 20 minutes.
A few minutes before serving, plunge the couscous sachets into boiling salted water and let swell for one minute. Open the sachets, then spread the couscous on warm plates. Add the chicken pieces and the sauce. Serve immediately.
Tags: Albert Ménès, Lemon, Cooking, Dish, Chicken, Recipe, Tagine, Meat
Related products
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Whole Pickled Beldi Lemons
Price: €9.20 -
Coriander Leaves
Price: €3.80 -
Turmeric
Price: €3.75 -
Ras El Hanout
Price: €4.35
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