Chicken breast, red onion, red peppers, tomato paste, harissa, garlic, ras el hanout, turmeric, coriander, tinned tomatoes, salt & pepper, chickpeas, spinach, sweet chilli sauce (sugar, water, corn syrup solids, salted chili pepper (chili, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), golden raisins, spring onion. Pastry – butter (MILK), flour (GLUTEN), salt, smoked paprika, turmeric, ras el hanout, coriander, EGG yolk glaze. (allergens highlighted).
Moroccan Chicken Pie
Delicious chunks of chicken breast with roasted red peppers, onions, harissa, spinach, golden raisins, chickpeas and aromatic ras el hanout, encased in our spiced rich butter short crust pastry, and served with sweetly spiced chunky tomato relish.
Cook from frozen - Preheat oven to 190 deg. C (fan assisted), remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
For the relish – remove lid and replace loosely back on top of container and microwave for approx. 45 seconds until hot, or relish can be served cold from the refrigerator.
This pie is also delicious as an essential treat for your picnic! - Simply bake off, then chill in your refrigerator until needed, consume within 3 days!
Store in freezer at -18 deg. C or below (including relish), use within one month.
Defrost relish thoroughly before use and follow instructions.
MILK, GLUTEN, EGG