Chicken & Chick Pea Tagine

Patly Hill Preserved Lemons Wild Saffron Moroccan tagine

Preserved Lemons by Patly Hill

Thanks to Stephen Gill from Patly Hill for this yummy recipe. Just a warning: Stephen says preserved lemons can be overpowering, so take care not to add too much. Patly Hill Preserved Lemons are prepared in Clare using local ingredients and are available at Wild Saffron.

175g of dried chick peas
10 chicken thighs (leave the bone in)
1 large onion
1 stick of celery
5 cloves of garlic
3 tablespoons of Patly Hill olive oil
2 carrots, finely chopped
1 tablespoon of plain flour
1/2 teaspoon of ground cinnamon
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1.5 tablespoons of roughly chopped Patly Hill Preserved lemons (rinsed and pith removed)
400ml white wine
300ml chicken stock
Fresh coriander as optional garnish

Firstly, soak and cook the chick peas. This takes a bit of forward planning, as the dried chick peas need soaking in water for 24 hours in the fridge, and simmering in clean salted water for at least 2 hours in a covered pan. Canned chick peas are an acceptable substitute for freshly prepared, but they simply won’t be as good!

Roughly chop the onion, celery and garlic and then finish in a food processor. You want some texture left, not a fine paste.

Heat the oil in a clay tagine (if you do not have a tagine, a heavy based pot with a well fitted lid is fine) and brown off the chicken pieces. You can choose whether to leave the skin on or not. Once the chicken is browned, remove from the tagine and set aside.

Now add the onion mix to the pot and cook until soft. Add the carrots and cook for a further 5 minutes.

Mix the dried spices and flour and add to the pot, stirring through. Return the chicken to the tagine, along with the chick peas, preserved lemon and the wine & stock.

Cover and cook on a low heat for 1 hour. Season to taste before serving.

Serve garnished generously with fresh coriander, along with cous cous with roasted pine nuts, and flat bread.

Grab and Go Fridge

Wild Saffron, gourmet take away food

 

Our MONSTER Grab and Go fridge is the latest addition to Wild Saffron. Come in to grab a tasty and healthy take-away lunch. If you’re super busy, it’s a great way to ensure you get the energy you need to get through the day.

Some of our Grab and Go options are:

  • Thai Chicken Salad
  • Sushi
  • Soup
  • Wraps

We’ve also replaced all of our timber tables with light and bright white tables. Come in to check them out.

Hot Cross Buns from Burra Bakery

Why not try locally-made hot cross buns this Easter? Burra Bakery produces the most delicious hot cross buns, both fruit and choc chip. You can enjoy one (or two!) with a coffee at Wild Saffron or order a stash to take on your Easter getaway. Email us to place your order or pop into the shop.

Wild Saffron, hot cross buns, Easter, Clare Valley, Burra Bakery

Gourmet Weekend in the Clare Valley 19th and 20th May 2012

Come and enjoy Gourmet Weekend at Eldredge Vineyards with Wild Saffron

Saturday

Come and visit us on Saturday for a relax on the lawn with a glass of award winning wine while enjoying a gourmet antipasto or cheese platter.

Rio Espresso coffee available.

Music by Danny Hooper

Sunday

Paella!  Greenslades chicken, Mathies chorizo, Kinkawooka seafood and arboria rice cooked in fragrant tomato and saffron stock.

Moorish Savannah lamb kebabs with fierce potatoes and aioli.

Chocolate pots with quince jelly.

Cheese platters with Rio espresso coffee

Music by Danny Hooper

Visit the Eldredge Vineyards web site for more information and directions.

Xmas gourmet produce

We have an array of gourmet xmas produce to suit all your requirements – xmas puddings, brandy sauce and panforte  by Louise Haines “Abundance Clare Valley”, xmas cakes, chocolates, beautifully packaged chutneys, dressings and sauces just to mention a few.   

These products can be made into Gift baskets or gift wrapped for that special present.