COOK

Remarkable Food For Your Freezer

Persian Chicken with Quinoa & Butternut

Persian Chicken with Quinoa & Butternut Dairy Free Meals

Boneless chicken thighs in a sweet, sticky marinade of honey, cinnamon and ginger, served on a bed of pearl barley and quinoa with hazelnuts and saffron, topped with roasted butternut squash.

Persian Chicken with Quinoa & Butternut

£8.25 Serves 2 (620g)

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  • The chicken is marinated for two hours in ginger, cinnamon, honey and lemon juice
  • Saffron is the classic (and rather pricy!) traditional Persian spice that gives the dish its signature taste and colour
  • Our commitment to higher-welfare chicken sourcing was recognised by a Good Chicken Award from Compassion in World Farming

Try It With:

  • Try it with some minted yoghurt and warm flatbreads on the side
  • Great with a simple baby leaf salad with a lemon juice dressing

How We Make It At Our Kitchen

  • We make the Persian marinade from scratch and leave the chicken to soak up all the flavours for two hours
  • The sticky sauce is made with sliced onions, ginger, cinnamon saffron, fresh lemon juice and then finished with parsley
  • Then we mix the roasted chicken and dressing with pearl barley, red quinoa, roasted hazelnuts and butternut squash

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)692 2,145
Energy (cal)165 512
Protein (g)16.5 51.2
Carbohydrate (g)10.8 33.5
of which: sugars (g)3.9 12.1
Fat (g)5.8 18
of which are saturates (g)0.8 2.5
Fibre (g)1.8 5.6
Sodium (g)0.16 0.49
Salt (g)0.4 1.225

Please Note: The details above are correct as of 4 June 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Chicken Thighs (42%), Onions, Butternut Squash (13%), Pearl Barley (12%), Water, Quinoa (5%), Hazelnuts (3%) [Nuts], Rapeseed Oil, Lemon Juice, Honey, Chicken Glace (contains: Concentrated Broth from Chicken Meat (Water, Extract), Maltodextrin (Potato), Yeast Extract, Salt, Glucose, Onion Powder), Parsley, Salt, Cinnamon, Ground Ginger [Sulphites], Coriander, Black Pepper, Saffron.

Please Note: The details above are correct as of 4 June 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Pierce film lid, place on a baking tray and cook in the centre of the oven. To get a crispier finish on the chicken, we recommend removing the film lid ten minutes before the end of cooking.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
35 mins > remove film > 10 mins
Allow to rest for 2 mins. To serve: remove the chicken (careful, it will be hot!) and give the rest of the dish a good stir. Then spoon onto a plate and finally replace the chicken back on top.

Extra Warnings:

Steam may be released when removing film lid.

Serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Pierce film lid, place on a baking tray and cook in the centre of the oven. To get a crispier finish on the chicken, we recommend removing the film lid ten minutes before the end of cooking.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
45 mins > remove film > 10 mins
Allow to rest for 2 mins. To serve: remove the chicken (careful, it will be hot!) and give the rest of the dish a good stir. Then spoon onto a plate and finally replace the chicken back on top.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 4 June 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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